Knowledge base
Knowledge for hospitality leaders.
Practical guides, market analysis and technology news to help you grow your restaurant profits.
Phone orders in restaurants — how to reduce the chaos
The phone rings during peak service while someone has to note the address, dishes and special requests. See how to organise phone orders.
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QR code table ordering — when it makes sense for restaurants
Guests do not need to queue or wait for a waiter. See the difference between a QR menu and QR ordering, and how to organise this service model.
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Waiter with a phone instead of a notepad — how mobile service works
A notepad still works, but during busy service it means re-entering orders and extra steps. See how a waiter can work with a phone or tablet.
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Delivery zones and minimum order — how to make delivery profitable
One delivery price across the whole city can make distant trips unprofitable. See how to calculate costs and set zones and minimum order values.
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Online table reservations — fewer calls and less chaos
Notebook reservations are easy to duplicate, and calls come at the worst time. See how to organise online and phone table reservations.
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Restaurant website — what it needs to include
An outdated PDF menu and no online ordering make things harder for customers. See what a good restaurant website should include.
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Restaurant promotions that do not eat into your margin
A good promotion should have a clear goal and limits. See how to design freebies, discount codes, meal deals and free delivery sensibly.
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Kitchen Display System instead of paper tickets — how it works in a restaurant
Paper tickets are simple, but during busy service they can become hard to manage. See how a KDS helps organise kitchen and pass operations.
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