Restaurant Blog for UK venues: software, 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 in the UK: a practical guide
Choosing restaurant management software in the UK: a practical guide to the features that matter, the allergen, VAT and payroll rules to plan for, and the costs to compare before you sign.
Read the article →Guide • ReservationsOnline table bookings in the UK: how they work and how to cut no-shows
Online table bookings in the UK: how they work and how to cut no-shows. The flow from booking to the table chosen on the floor plan, confirmations, cancellation terms and data rules.
Read the article →Guide • Food costFood costing in a UK restaurant: how to cost a dish from its recipe card
Food costing in a UK restaurant: how to cost a dish from its recipe card. The formula, a worked carbonara example in pounds, yield on trimmed meat and the common mistakes that hide your real costs.
Read the article →Guide • StockStock takes and waste in a UK restaurant: finding the gap in usage
Stock takes and waste in a UK restaurant: finding the gap in usage. The formula for actual against theoretical usage, a worked bar example, the types of waste to log and how often to count each area.
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