FoodCiti Journal

Ideas for a busier restaurant

Practical advice on cutting commission, running a smoother service and getting found by more local customers — from the team behind FoodCiti.

Bar chart of orders per hour in a restaurant, with the 19:00 to 20:00 peak hour rising above the line marking what the kitchen can clear in an hour.

Product

You cannot cook your way out of the 7pm hour

Your restaurant's peak hour is set by one constraint, not by how hard anyone works. Here is how to find yours on a single Friday — and the three moves you have left at 19:40.

FoodCiti Team7 September 20266 min read

A customer complaint sorted into three causes — missing item, arrived cold, took an hour — each with the response it needs: refund, ask, fix.

Product

The refund is not the expensive part

Almost every "the order was wrong" message is one of four failures — and each one happens somewhere different in your operation. How to sort them, what to write back, and the one number worth counting at the end of the month.

FoodCiti Team25 August 20265 min read

Run your entire restaurant on one platform

EPOS, commission-free online ordering, tables and reporting — one login, one bill.

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