Kitchens, tables, delivery apps and the margin that lives between them.
4 min read
A KDS is not a screen that shows tickets. It is station routing, course firing and a timer on every order — and it only pays off once your kitchen has more than one station.
4 min read
Zones, open tabs, transfers and a timer on every table. Here is what each one prevents, and why a restaurant without a floor plan ends up running the room on paper.
4 min read
Ten platforms, ten tablets, one exhausted staff member re-keying everything. Here is what integration changes, what it does not, and how to keep menus in sync across all of them.
4 min read
A 25% commission on a dish with a 30% food cost does not leave 45%. Here is the full calculation, including packaging, the promotional discounts you fund, and the orders you never got paid for.
4 min read
Plot every dish by popularity and contribution and you get four groups, each with a different instruction. It takes an hour with your own sales data and usually changes the menu.
3 min read
Your recipes say the food cost should be 29%. Your accounts say it is 35%. That six-point gap is waste, over-portioning, theft or mispriced recipes — and you can find out which.
3 min read
Large groups are the norm here, and a system that cannot split a bill by item creates a queue at the till every night — plus a compliance problem nobody mentions.
4 min read
Between Maghrib and Isha your revenue per minute is several times the daily average. Here is where a busy counter loses time, measured in taps, and what to change.
4 min read
Coffee is the highest-margin category in most Saudi cafés and the most modifier-heavy. Here is how to configure for speed, and the regular-customer data you are throwing away every day.
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