Blog
Blog for restaurateurs
Practical guides on POS, reservations, digital menus and regulation to run your restaurant, bar or café better.
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Ideas for choosing social media channels, planning posts, and building a calendar that helps attract restaurant guests without starting from scratch each day.
A practical guide to defining your concept, researching the market, organizing operations and assessing your restaurant’s viability before opening.
What to compare in a shift scheduling app to organize schedules, share changes and coordinate front and back of house with fewer mix-ups.
Practical ideas to bring guests back: improve the experience, recognize regulars and choose a loyalty program that suits your restaurant.
Which restaurant KPIs should you track to monitor sales, costs, profitability, and service—and how can you turn them into practical decisions?
What Kit Digital is, who can apply, what it can cover in hospitality, why only registered digitalisation agents can charge it and how to check a supplier is one before you sign.
Step by step to cost a dish: ingredients, portions, yield loss, food cost and what to recalculate when a price goes up. With a worked example and the arithmetic in plain sight.
The three ways to split a table’s bill, how to do it without till discrepancies, and how to let each guest pay their share from their phone with the table’s QR code.
A practical comparison between a kitchen display system (KDS) and a kitchen ticket printer: volume, stations, hardware, network, cleaning and what to do if something fails mid-service.
How to log your kitchen’s waste with a simple sheet (date, product, quantity, unit, cost, reason and action), with a filled-in example and what to do with the data each week.