Restaurant operations guides

How to choose a restaurant POS: 8 practical criteria

Before you pay for any system, score it against these eight criteria — each one saves you a recurring problem later.

Why a restaurant POS must work offline

If your system stops selling every time the internet weakens, you lose sales and annoy customers at the worst moment. Here is how it should work.

How to price your menu: from dish cost to price

Pricing by gut leaves profit on the table or drives customers away. Here is a one-number method to start from, then adjust.

How to reduce food cost in your restaurant

If your food cost is consistently above 35%, the cause is usually one of four — and all four are measurable.

A guide to e-invoicing and JoFotara for restaurants in Jordan

E-invoicing looks complex from afar, but at the restaurant level it is a one-time setup and then automatic submission of every invoice. Here is a practical summary.