Restaurant Blog
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.
Guide: how to choose restaurant management software
Guide: how to choose restaurant management software — the essential features (table reservations, digital menu, kitchen orders, stock control), the Romanian legal obligations (fiscal cash register, allergens, HACCP, VAT) and the cost components to work out for a restaurant, café or bar.
Read the article →Guide • ReservationsOnline restaurant reservations: how they work and how to handle no-shows
Online restaurant reservations: how they work and how to handle no-shows — the flow from booking to the table chosen on the floor plan, time slots and the cancellation policy.
Read the article →Guide • Food costFood cost and recipe cards: how to cost a dish correctly
Food cost and recipe cards: how to cost a dish correctly — the formula, a full recipe card with weights and prices, the effect of trim yield, target ranges by menu category and the mistakes that hide your real costs.
Read the article →Guide • StockInventory and waste in a restaurant: how to keep stock under control
Inventory and waste in a restaurant: how to keep stock under control — the formula for actual versus theoretical consumption, a worked variance example at the bar, the types of waste and the right inventory frequency per area.
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