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Short guides for running a restaurant.
Plain, practical posts on checks, cost, stock, delivery and team management.
Choosing a POS: 7 things to check
Beyond the price table, what should you look at when choosing a POS for a restaurant or cafe? A seven-question checklist.
CostRecipe and cost calculation: how to find a dish's real cost
Revenue is not profit. A worked example of how to calculate a product's cost, gross profit and net profit from its recipe.
GuideWhat is a QR menu and how do you set it up in your restaurant?
What a digital QR menu is for, what it gives the guest, and the setup steps, in plain language.
OperationsBringing delivery orders onto one screen
Why is it hard to follow marketplace, phone and floor orders on separate screens? The steps to gathering them in one flow.
GuideHow to read the end-of-day report
What do revenue, payment split, discount and cancellation items mean in the end-of-day report? A reading guide.
OperationsStaff permissions and PIN approval: keep discounts and cancellations under control
How role-based permissions and PIN approval help you control discount, cancellation and complimentary actions.
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