Practical advice on cutting commission, running a smoother service and getting found by more local customers — from the team behind FoodCiti.
ProductTop sellers tells you what people ordered — not what it cost you in the one thing you cannot buy more of on a Friday night. Sort one week of sales three ways and the order changes twice.
ProductAsk how much chicken goes into your best seller and most kitchens answer with a hand. Weigh ten portions and you find several different food costs — here is where the extra grams get in, and the one card that stops them.
ProductA Tuesday offer that makes the night feel busier has not necessarily grown anything. Here is how to test one properly over four weeks — and the one split that tells you whether it worked.
ProductYour 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.
ProductEveryone remembers what ran out on Friday. Nobody remembers what went in the bin — and the invisible mistake is the expensive one.
ProductAlmost 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.
EPOS, commission-free online ordering, tables and reporting — one login, one bill.
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