Restaurant Operations
Employee Theft in Restaurants
The 4% of sales figure everyone quotes has no traceable source. What 5.7 million transactions actually show, why monitoring paid back twenty seven times more in sales than in recovered theft, and what European law lets you do about it.
Aug 3, 2026
Restaurant Operations
The Restaurant Shift Handover
Your money gets counted every night. The state of the building gets handed over in ninety seconds at the door. What the evidence from medicine and offshore oil says about shift handover, the seven fields that matter, and which records you actually have to keep.
Aug 1, 2026
Restaurant Operations
Splitting the Bill in Restaurants
Splitting a bill eight ways costs many venues nothing extra, and the fee argument is settled by one line on your statement. What it really costs is your check count, your covers and your average spend. Plus why you cannot surcharge it and should not set a card minimum.
Aug 1, 2026
Restaurant Operations
Restaurant Festive Season Playbook
December is not a third of your year: it is 8% to 9.6% of turnover, and a below average month in Spain. What the data says per market, when festive books really open, and how to write deposit terms that survive both consumer law and VAT.
Jul 31, 2026
Restaurant Operations
Restaurant Voids, Comps and Discounts
Voids, comps, discounts and refunds are four different events. Why mixing them up inflates your food cost and blames the kitchen, how to set approvals and reason codes, the patterns worth investigating, and the ten minute weekly review that catches them.
Jul 30, 2026
Restaurant Operations
Z Reports and the Restaurant Daily Close
How to close a restaurant day properly: what a Z report is and how it differs from an X report, the four cash numbers that have to agree, blind drawer counts, sensible variance tolerances, and what German, Italian, Spanish and French rules now require.
Jul 30, 2026
Industry Insights & Trends
Restaurant Industry Statistics 2026
Restaurant industry statistics for 2026 with sources attached: $1.55 trillion in sales, median margins of 2.8%, the real failure rate behind the 90% myth, food and labour costs since 2019, off-premise at 35% of traffic, and what each number means for your venue.
Jul 28, 2026
Restaurant Technology
AI in Restaurants: A 2026 Reality Check
What AI in restaurants really does in 2026: why one survey says 26% adoption and another says 87%, where forecasting and back-office tools pay off, why guest-facing AI stalls at 6%, what it should cost, and the EU rules that apply from 2 August 2026.
Jul 28, 2026
Restaurant Operations
Restaurant Staff Training: A 30-Day Plan
A 30-day restaurant staff training plan: writing the standards first, what day one should cover, shadowing with a task list, station sign-offs, what changes for the kitchen and bar, and the five numbers that show it worked.
Jul 27, 2026
Marketing & Branding
Restaurant Menu Design: What Sells
How to design a restaurant menu that sells: reading your own item mix and margins first, item counts and reading order, anchors and targets, copy that earns its space, price typography, and the different rules for a phone.
Jul 27, 2026
Restaurant Technology
PCI Compliance for Restaurants: 2026 Guide
What PCI DSS actually requires from a restaurant: which SAQ applies to you, how P2PE and tokenization shrink your scope, what to ask your POS vendor, and what a card breach really costs.
Jul 26, 2026
Restaurant Operations
How to Open a Bakery: Costs and Margins
What it costs to open a bakery: retail versus wholesale formats, the oven and proofer decisions, production scheduling, pricing against volatile flour and butter, and the waste control that sets your margin.
Jul 26, 2026