Restaurant software guides for Canadian operators
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.
Restaurant software in Canada: what to check before you buy
Restaurant software in Canada: what to check before you buy. The core modules, the sales-tax and record-keeping questions to take to your accountant, and the cost parts to compare across quotes.
Read the article →Guide • Table reservationsTable reservations for Canadian restaurants: how to cut no-shows
Table reservations for Canadian restaurants: how to cut no-shows. The flow from booking to the table chosen on the floor plan, confirmations, cancellation policies and the privacy rules that apply to guest details.
Read the article →Guide • Food costFood cost in a Canadian kitchen: cost a dish from its recipe
Food cost in a Canadian kitchen: cost a dish from its recipe. The formula, a complete recipe card with weights and prices, the effect of trim yield, and the mistakes that hide your real costs.
Read the article →Guide • StockRestaurant inventory and waste: a count schedule that works
Restaurant inventory and waste: a count schedule that works. The formula for actual versus theoretical use, a worked bar example, the types of waste and how often to count each area.
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