Restaurant Blog: management software, table bookings, food costing and stock
Pillar guides for restaurants, cafés and bars — short, structured and easy to extract. Learn how to choose restaurant management software, run online table reservations, cost a dish from its recipe card and keep stock and waste under control.
Choosing restaurant management software: a practical guide
Choosing restaurant management software: a practical guide to the features that matter, the local rules to verify before you commit, and the cost items to compare for a restaurant, café or bar.
Read the article →Guide • ReservationsOnline table bookings: how they work and how to cut no-shows
Online table bookings: how they work and how to cut no-shows. The flow from a booking to the table chosen on the floor plan, confirmations, cancellation terms and the handling of guest details.
Read the article →Guide • Food costFood costing in a restaurant: how to cost a dish from its recipe card
Food costing in a restaurant: how to cost a dish from its recipe card. You get the formula, a worked pasta example in euros, the effect of trim yield, and the habits that hide your real costs.
Read the article →Guide • StockStock takes and waste in a restaurant: finding the gap in usage
Stock takes and waste in a restaurant: finding the gap in usage. You get the formula comparing actual with theoretical usage, a worked example from the bar, the kinds of waste to log and how often each area should be counted.
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