Marketing & Branding
Google Business Profile for Restaurants
For most diners your profile is the homepage, not your website. Which fields decide the searches you appear in, the two links that are worth real money, and what actually replaced Q&A when Google retired it.
Aug 21, 2026
Restaurant Operations
How to Manage Allergens in a Restaurant
Allergen management is a data problem before it is a kitchen problem. How to build a matrix that stays true when the menu moves, get the information from the floor to the pass without losing it, and keep the records an inspector will ask for.
Aug 18, 2026
Restaurant Operations
How to Fill Empty Tables on Slow Nights
Your quiet Tuesday costs the same rent as your full Saturday, which is what makes it the cheapest growth in the building. How to measure the gap with RevPASH, why discounting backfires, and how to build an occasion guests plan around.
Aug 16, 2026
Restaurant Operations
How to Increase Restaurant Sales
Sales are covers times average check times how often people come back, and most advice ignores which of those is cheapest to move. A practical walk through all three levers, with the arithmetic, the discounting trap, and a 90-day order of operations.
Aug 15, 2026
Restaurant Operations
Restaurant Host Responsibilities
What a restaurant host or hostess actually does across a shift: running the seating rotation, quoting waits, working the book against the door, reading the floor, handing off to servers, and how to train someone into the job in two weeks.
Aug 14, 2026
Restaurant Operations
Restaurant Waitlist Management
How to run a restaurant waitlist that holds up on a Friday night: quoting waits you can actually keep, balancing walk-ins against reservations, seating out of order fairly, cutting abandonment, and the two numbers worth measuring.
Aug 14, 2026
Restaurant Technology
How to Run a Paperless Restaurant
A practical guide to cutting paper out of a restaurant: digital receipts, on-screen guest signatures, kitchen tickets on a KDS, and signed room charges in the hotel folio. What to digitise first, what to keep, and how long to retain it.
Aug 13, 2026
Restaurant Technology
Restaurant Table Management System
How restaurant table management systems work: table states and timers, floor and list views, waitlist quoting, seating rules, combining and splitting checks, costs, and what to test in a vendor demo.
Aug 12, 2026
Restaurant Technology
Why Your Hotel Needs a Cloud-Based POS System
A hotel POS has to post to the guest folio, survive the night audit and keep selling when the line drops. What PMS integration really involves, offline behaviour, banquet billing, seasonal outlets and what cloud costs across an estate.
Aug 10, 2026
Restaurant Operations
No-Call No-Show Policy for Restaurants: A Guide
How to write and enforce a no-call no-show policy in a restaurant: definitions, a model policy with the three-strike ladder, job abandonment rules, legal traps around pay, the mid-shift response playbook, and the prevention habits that stop ghosted shifts.
Aug 9, 2026
Restaurant Operations
Hotel Room Service and In-Room Dining
Room service loses money when you measure margin per dish instead of value per journey. Order-to-door timing, a menu built for the lift, tray retrieval, charge stacking, and when a grab-and-go market genuinely beats in-room dining.
Aug 6, 2026
Restaurant Operations
Hotel Food and Beverage Management
Hotel F&B is not a restaurant with a lobby. Capture rate, RevPASH, folio postings and the night audit, meal plan allowances, why banqueting carries the department, and how to run several outlets out of one kitchen without the numbers going fictional.
Aug 6, 2026