136 articles
The Tableview Blog
Practical thinking on restaurant technology, operations, and the guest experience, from the team building the platform.
Restaurant Technology
Best POS System for Small Business 2026
What actually matters when a small business buys a POS in 2026: why per register fees punish you, what you can safely skip at one or two tills, how to run the whole thing on the tablet you already own, and what Tableview costs at 69 dollars a month.
Sep 18, 2026
Restaurant Technology
Kitchen Screen System Cost: 2026 Guide
What a kitchen screen system really costs in 2026: screen prices by tier, per-screen software fees, the install nobody quotes, three worked examples from a coffee counter to an eight-screen QSR, and the five-year number.
Sep 18, 2026
Restaurant Operations
Restaurant VAT: One Bill, Three Rates
Germany scrapped the eat-in and takeaway split in January 2026, France never used it, and Italy and Spain tax a beer at 10 percent on the table but 22 in a bag. What actually decides the rate, and what your till has to do about it.
Sep 16, 2026
Restaurant Technology
Drive-Thru POS System: Cars Per Hour
Throughput and total time are two different problems, and confusing them is why lanes buy the wrong fix. Cycle time at the bottleneck, order confirmation screens, pull-forward timers, and what a drive-thru asks of the kitchen screen.
Sep 15, 2026
Restaurant Technology
Food Truck POS System: Power, Signal, Speed
A truck is a restaurant with the electricity, the internet and the floor space taken away. What that does to your till: inverter draw, offline card authorisation, festival congestion, pitch fees on gross, and revenue per pitch per hour.
Sep 13, 2026
Restaurant Technology
Bakery POS System: What It Must Handle
Bakeries sell by weight, take cake orders weeks ahead, mark down at four in the afternoon and invoice wholesale accounts monthly. Most restaurant tills do none of it. What to look for, what it costs, and the questions to ask before you sign.
Sep 11, 2026
Restaurant Operations
Types of Table Service and What Each Costs
Plated, silver, gueridon, family style and buffet service, compared by the numbers that decide them: covers per server, training weeks, aisle width and turn time. Why most rooms inherit a style and never re-price it.
Sep 9, 2026
Restaurant Technology
Pocket POS: Run the Floor From Your Phone
A pocket POS is defined by the constraint, not the device: a till worked with one thumb while the other hand carries plates. What that changes about menu depth, battery and offline rules, and why it should run on phones you already own.
Sep 7, 2026
Restaurant Technology
How to Choose a Restaurant POS System
A working process for choosing a restaurant POS system: turn one shift of notes into requirements, run a demo script you drive instead of the salesperson, pilot a real service, score vendors before they charm you, and read the contract for the exit.
Sep 1, 2026
Restaurant Technology
Hospitality EPOS Systems for Hotels and Resorts
A hospitality EPOS is a different category from a restaurant till: the point of sale stops being the point of payment. What changes when the guest is resident, and why PMS integration is the product.
Aug 31, 2026
Restaurant Operations
Restaurant Portion Control: Specs, Yields and Variance
Portion drift is the quietest cost leak in a kitchen. How to write a usable spec, run yield tests, design the station so the right portion is the fast one, and read theoretical against actual usage weekly.
Aug 28, 2026
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