In this episode, Brandon sits down with Matt Molaski, one of the driving forces behind MarginEdge, the back-office platform that’s redefining how restaurants manage costs, invoices, inventory, and real-time P&Ls.
Matt brings the rare combination of being both a tech leader and a former restaurant worker— which means he actually speaks our language: tickets, invoices, chaos, and the grind. We dig into:
The origin story of MarginEdge and how solving their own operational frustration led to a platform now used by thousands of restaurants nationwide.
Why invoice automation isn’t just a time saver — it’s a decision-making tool that gives operators visibility within 24 hours instead of 24 days.
How real-time food and labor costs shift the entire culture of a restaurant team when everyone has the same truth in front of them.
Inventory that doesn’t suck — why most restaurants avoid it, and how MarginEdge made it faster, cleaner, and more operator-friendly.
Menu analysis and plate costing that actually impacts pricing and profitability.
Matt’s insights on tech adoption inside independent restaurants, why owners resist new tools, and what finally creates the “ah-ha” moment.
The role of platforms like MarginEdge in supporting multi-unit operators, group purchasing, and the broader mission of increasing restaurant margins without sacrificing hospitality.
If you’ve ever looked at end-of-month financials and thought, “Well… I guess we’ll try better next month,” this episode is a wake-up call. Matt breaks down how operators can move from reactive to proactive — with data you don’t need a CPA or a spreadsheet hobby to interpret.
Learn more about MarginEdge: marginedge.com
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