Blog · 13 articles
A restaurant has two businesses under one roof: a shop that sells to guests, and a kitchen that turns ingredients into dishes. Profit depends on both running in step.
These guides cover restaurant software, the order workflow from counter to kitchen, food cost and menu pricing, and the inventory habits that stop margins leaking away.
Most restaurant leaks are small and repeat every day: an extra roti never billed, a price typed from memory, a delivery a kilo short. Here is how to recognise eleven common billing and inventory problems and what fixes each one.
A restaurant can hit its food cost target and still make no money. Food cost percentage and profit margin answer different questions, and you need both. Here is how they connect, dish by dish and month by month.
A restaurant bill is the last step of a chain that starts with the menu. This guide follows one table's order through every step the software takes, with the actual tickets and numbers.
Restaurant stock spoils, gets portioned by hand and moves fast. Managing it well comes down to a short routine: par levels, careful receiving, first-expiry-first-out storage, a waste log and regular counts compared with sales.
The most profitable dish on your menu is not always the one with the lowest food cost. Menu engineering combines what each dish earns with how often it sells, so you can see which dishes carry the menu.
Efficiency is not about rushing guests or cutting staff. It is about finding the one step that slows every service and fixing it. Here is how to measure a restaurant's operations, read the numbers and improve them area by area.
Paper KOTs, a rate card and a stock register can run a small restaurant well. Past a certain point they start costing more than they save. Here is a job-by-job comparison, the signs you have outgrown paper, and a calm way to switch.
Buying a restaurant POS is part software, part hardware and part planning. This guide covers what to look for, what to plug in, what to ask about cost and how to set it up without disrupting service.
Restaurant management software is one system for the till, the kitchen, the tables, the menu, the stock room and the cash drawer. Here is what each part does, how they connect and which parts your format actually needs.
Food cost has two versions: what a plate should cost according to its recipe, and what the kitchen actually used over a month. Calculating both, and comparing them, shows where money leaks.
A printer that jams at 8 pm costs more than a good one costs to buy. Start with a map of where you print, then choose the type, width and connection for each spot, and test it with your own software before service.
Most restaurant problems happen in the gaps: between the counter and the kitchen, the kitchen and the table, the table and the till. A clear order workflow, with one owner for every step, closes those gaps.
A restaurant's software has to survive the busiest hour of the week. Test it against that hour, not against a quiet demo. This checklist covers what to prepare, what to ask, how to score the options and how to run a pilot.
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