Blog
Practical articles on running a restaurant — accounting, inventory, staff and automation.
How to increase the average check: what actually works
You can raise the average check without raising prices. Three levers, upselling scripts that work, menu structure and combo sets — with practical examples.
Delivery and takeaway: setting them up properly in a restaurant
Delivery is not the dining room in a box — it is a different process with different economics. The decisions to make first: pricing, packaging, kitchen routing and separ…
Bringing guests back: how a restaurant loyalty program actually works
Can you bring a guest back without discounting? The model that works, how to build a guest database, and the numbers that tell you whether it pays off.5 numbers a restaurant owner checks every day
You do not need ten reports to understand how the day went — five numbers are enough. How to read each one and when the deviation means you must step in.Closing the shift: cash control, the Z report and who is accountable
Shift close is the most important quarter hour of the day. X versus Z reports, how to count the drawer properly, and what a cash variance is really telling you.Restaurant staff turnover: causes and how to reduce it
Fast staff churn damages both service and costs. How to calculate turnover, why people actually leave, what a replacement really costs and what to fix first.
Kitchen workflow: order routing, the KDS screen and prep time
Order in the kitchen starts with the path an order takes, not with the menu. Routing by station, paper tickets versus KDS, coursing and measuring prep time.
Restaurant inventory and stocktaking: a beginner's guide
The storeroom is a restaurant's second cash drawer, yet it is rarely counted. How to set up your item list, receiving, waste logs and stocktakes from scratch.Waiter motivation: base pay, percentage and service charge
A waiter's pay has three parts: a base, a share of sales and tips. How to pick the ratio, what to calculate the percentage from, and which numbers to measure.How to choose a POS system for a restaurant
A polished demo proves nothing. A checklist built around your format, the technical questions nobody asks, three-year cost of ownership, and how to run a real pilot.