Case Study: Walloon Lake Inn achieves better food cost control and supplier savings with Orderly

How Walloon Lake Inn Stays One Step Ahead With Orderly

Walloon Lake Inn, a Michigan restaurant known for locally sourced ingredients, needed a better way to manage food costs and invoices so Chef Randy Hopkins could focus on cooking instead of spreadsheet work. With Orderly, he wanted to reduce the hassle of tracking ingredient prices, inventory, and purchase records while keeping accurate numbers for his kitchen.

Orderly solved this by letting Randy snap photos of invoices that were uploaded directly into the system, automatically logging purchase costs and simplifying food-cost tracking. The result was better pricing visibility and stronger supplier negotiations: Randy used Orderly to prove he was paying $27 for paper towels and negotiated the price down to $25 per case. Orderly also provided responsive support, including late-night help during a busy Saturday service.

Walloon Lake Inn

Randy Hopkins

Chef