Restaurant Blog for Irish venues: software, bookings, food cost 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.
Restaurant management software for Irish venues: a buyer’s guide
Restaurant management software for Irish venues: a buyer’s guide to the features that matter, the VAT and allergen rules to confirm, and the costs to work out.
Read the article →Guide • BookingsTable bookings for Irish restaurants: how to cut no-shows
Table bookings for Irish restaurants: how to cut no-shows, from a booking on the floor plan to the cancellation wording to confirm first.
Read the article →Guide • Food costFood cost for Irish kitchens: how to cost a dish correctly
Food cost for Irish kitchens: how to cost a dish correctly, with the formula, a full recipe card, the effect of trim yield and targets set from your own sales.
Read the article →Guide • StockStock counts and waste for Irish kitchens and bars
Stock counts and waste for Irish kitchens and bars: the formula for actual against theoretical usage, a worked variance example and how often to count each area.
Read the article →