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Better choices.
An easier working day.
Practical guides to sales, costs and what needs to work in a busy restaurant. Get help when choosing or changing solutions.
13 guides
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01 / More sales
From a good add-on to the next visit.
Add-on sales and repeat purchases need to work for both guests and the people preparing the food.
More salesSelf-service kiosk: easier ordering for guests
A self-service kiosk is a screen where guests place their own orders. They have time to look at the menu and choose extras. More people can order without waiting for the same till. This can give staff more time for the food, collection and guests who need help.
More salesHow to choose a POS system for your restaurant
Write down what needs to work for ordering, payment and the kitchen. Use the same checklist with every provider.
More salesHow to find the cause of queues in your restaurant
See where guests and orders have to wait. Self-service kiosks, kitchen displays and collection screens do different jobs.
More salesLoyalty programmes: get guests to come back
Choose a reward that is easy to understand. See what it costs and whether guests return.
More salesAdd-ons that leave more after costs
Make it easy to choose suitable extras. Calculate what is left after costs, before the restaurant's fixed expenses.
02 / The full cost picture
What does an order cost, and what does it leave you?
Look at payment costs, fixed costs and the contribution from each channel together.
The full cost pictureWhat do you really pay to accept payments?
The percentage in a quote does not always show the full cost. Payout reports and invoices may tell a different story once fees, charges and the provider's markup are included.
The full cost pictureHow to keep more from each delivery
You do not need to sell more food to earn more from delivery. A good place to start is making it easier for guests to order directly from you.
The full cost pictureTakeaway: what is left after costs?
Compare an order through an ordering service with one through your own online ordering. Include both fees and delivery costs.
The full cost pictureWhat do your POS system and payments cost?
Compare fees, equipment, extra features and setup. Use figures from your restaurant to see what the quotes include.
03 / Simpler operations
Changes big and small. A plan that works on shift.
About changing systems, menus, training and the figures you use to make decisions.
Simpler operationsHow to make use of your sales figures
Look at the number of orders, sales, costs and waiting times. Use the same calculation method whenever you compare.
Simpler operationsPOS training: a checklist before the first shift
Let employees try the tasks themselves. Practise orders, mistakes and getting help before things get busy.
Simpler operationsHow to keep your menu up to date in the POS system and online
Check prices, add-ons and sold-out items wherever guests can order. Have a simple procedure for when a change does not come through.
Simpler operationsChanging POS systems: what to have ready before the first shift
Plan for your menu, reports, gift cards and unfinished orders. Assign responsibilities and prepare for outages.