The second branch: growing without losing control
What to centralise and what to keep local when you open another site, how to compare branches fairly, and the signs that the timing is wrong.
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Keeping a customer costs less than winning one
Why most loyalty programmes fail, how to design earn and redeem rules people can actually explain, and the difference between a discount that buys a visit and loyalty that builds a habit.
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From the time clock to the payslip: a payroll cycle nobody argues about
How to connect attendance to shifts, leave and overtime so pay becomes the result of data rather than a debate — and what remains your accountant’s responsibility.
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Tax and service charge on a restaurant bill: getting the order right
Tax-inclusive versus tax-exclusive pricing, why service charge is not tax, what a bill must show, and what your accountant needs at month end.
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Eleven numbers you should see every morning
A practical restaurant dashboard: sales, average check, food cost, labour, prime cost, discounts and voids — with the formulas, the ranges, and what to do when they move.
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Delivery operations: zones, fees and drivers
How to draw and price delivery zones, when to assign a driver, and how to work out what a delivery order really earns after packaging and commission.
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Menu engineering: four boxes that decide your profit
How to sort your menu by popularity and margin into stars, puzzles, plowhorses and dogs, what to do with each, and how the menu layout itself changes what people order.
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Waste and yield: the gap between the kilo you buy and the kilo you serve
How to measure yield per ingredient, separate the four kinds of waste, and turn shrinkage from a vague month-end number into something you manage weekly.
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Food cost percentage: the one number that reads your health
How to calculate food cost percentage properly from stocktakes rather than invoices, what separates theoretical from actual, and what to do when the gap widens.
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Plate costing: work it out from the recipe, not from a hunch
A practical guide to costing every dish on your menu — from unit price to yield and waste, ending in a sell price that actually protects your margin.
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Inventory control: stopping leakage before it reaches the P&L
A practical stock system for restaurants: purchasing and receiving, count cadence, batch and expiry tracking, and reorder points that prevent running out mid-service.
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From paper dockets to a kitchen display: what actually changes
How a kitchen display system works, how to split stations, set priorities and prep timers, and which metrics tell you the kitchen genuinely improved.
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The POS that never stops: why your system must work offline
What actually happens when the connection drops mid-service, the difference between a system that works offline and one that claims to, and how to test yours before reality does.
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A thirty-day checklist for opening a restaurant
A week-by-week plan for getting a restaurant ready: menu and costing, suppliers, systems and hardware, training and a soft launch — in an order that does not conflict.
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