Restaurant operations guides
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 for a US venue
Choosing restaurant management software for a US venue: the core modules to check, what to ask a vendor before you sign, the food safety and tax questions to take to your advisers, and a cost checklist for a restaurant, café or bar.
Read the article →Guide • Table bookingsTable booking for a US restaurant: floor-plan seating and no-show control
Table booking for a US restaurant: floor-plan seating and no-show control. How a booking lands on a specific table, which channels to track, and how to set a cancellation policy guests see before they book.
Read the article →Guide • Food costRecipe costing for a US menu: food cost per portion
Recipe costing for a US menu: food cost per portion. The formula, a full recipe card with weights and prices, the effect of trim yield, how to set targets by menu category, and the mistakes that hide your real cost.
Read the article →Guide • Stock controlStock control and waste in a US restaurant, bar and kitchen
Stock control and waste in a US restaurant, bar and kitchen: the formula for actual versus theoretical use, a worked variance example at the bar, the types of waste, and how often to count each area.
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