Blog
Practical guides for people running restaurants, costing, compliance, operations. With examples and numbers, not theory.
20 October 2026
End of day close and the Z report: how to do it right
A proper end of day close has three parts: count cash and card per shift, run the Z report, and check every sale is recorded where your tax filing needs it. A checklist for every night.
- cash management
- operations
- accounting
20 October 2026
How many servers does a restaurant need per shift?
Your server count comes from the number of tables one person handles comfortably in your style of service, applied to how full you are each hour. How to work it out and how to adjust it.
- staff scheduling
- operations
20 October 2026
How often should a restaurant count stock? (And what to stop counting)
You do not need a full stock take after every shift. Count a few high-value items daily, mid-value items weekly, everything else monthly, and let sales show you the rest. A practical counting schedule.
- inventory
- operations
- food cost
20 October 2026
How to lower food cost in a restaurant: 8 moves that actually work
Food cost comes down through four levers: the right menu price, consistent portions, less waste and tighter control of supplier prices. Eight practical steps you can start this week.
- food cost
- costing
- operations
20 October 2026
Managing delivery from several apps in one place
When delivery comes in from two, three or more apps, the fix is to make every order land in one kitchen queue, sell from one menu and close in one report. A practical guide to fewer tablets and fewer mistakes.
- delivery
- operations
20 October 2026
QR ordering at the table: pros, cons and how to start
QR table ordering speeds up service and frees your servers for hospitality, but it needs a proper mobile menu and a careful rollout. The pros, the cons and a seven-step launch plan.
- qr ordering
- operations
- staff scheduling
10 July 2026
Restaurant labor compliance: keeping schedule records honest
Why the schedule you posted Monday is rarely the schedule you worked, what that gap costs at inspection time, and how to keep records accurate without extra admin.
- compliance
- staff scheduling
- operations
10 July 2026
How to choose a restaurant POS in 2026
The 7 criteria that actually separate restaurant POS systems in 2026, red flags to watch for, and a practical checklist for every vendor demo.
- pos
- comparison
- buyers guide
3 July 2026
What QR ordering actually earns a restaurant (and when it doesn't fit)
The real numbers behind QR ordering: ticket size, order errors, table turn time, staff hours saved, and the service styles where it genuinely doesn't fit.
- qr ordering
- operations
1 July 2026
What delivery aggregator commissions really cost your restaurant
How to work out your true delivery aggregator margin, the break-even math for direct ordering, and why the commission line isn't the whole cost.
- delivery
- commissions
- operations
29 June 2026
Staff scheduling without spreadsheets: stop losing your Sundays to the rota
What manual scheduling costs restaurants in hours and mis-staffing, how open shifts and availability requests work, and what auto-scheduling looks like.
- staff scheduling
- operations
27 June 2026
Your accountant will thank you: month-end close in one export
What runs manually at restaurant month-end today, what it costs in hours and errors, and what one export tying filing, payroll, and Z reports looks like.
- accounting
- operations
25 June 2026
Cash register shortfalls: what causes them, and how to catch it same-day
The five real causes of restaurant cash variance, why measuring it per shift beats a monthly guess, and how blind close and alerts catch it the same night.
- cash management
- operations
23 June 2026
How much does a restaurant POS actually cost
The five real cost buckets of a restaurant POS beyond the sticker price, how to work out true cost of ownership, and what lock-in actually costs.
- pos
- pricing
- operations
19 June 2026
Restaurant inventory without counting: how stock tracks itself
The hidden cost of manual stock counts, what it looks like when stock stays current on its own, and why a few spot audits are all you still need.
- inventory
- food cost
- operations
16 June 2026
Automated tax filing for restaurants: what breaks in the manual process
The four places manual tax filing breaks in a restaurant, why the gap goes unnoticed, and what automated filing and reconciliation look like.
- tax filing
- compliance
- operations
11 June 2026
The restaurant food cost formula (with a worked example)
The food cost formula step by step, a worked example on a real dish, the mistakes that quietly distort the number, and when to change a price or portion.
- food cost
- costing
- operations