Guides written after close

Practical restaurant management guides for independent owners and managers. Tip pooling rules, coursing a table, KDS versus kitchen printers, split checks, menus and the numbers that matter. Each guide starts with the answer and keeps the kitchen words right.

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Kitchen · 9 min read

Bilingual Kitchen Tickets: A Setup Guide for Owners

Bilingual kitchen tickets, set up right: two-language item names, short kitchen names, clear modifiers, allergy flags and guest-language receipts.

Kitchen · 9 min read

Coursing a Table in a Restaurant: Fire, Hold, Pace

Coursing a table in a restaurant, step by step: when to fire, when to hold, pacing by party size, the expo role, and how the kitchen screen helps.

Growth · 8 min read

Delivery App Commission Math for Sit-Down Restaurants

Delivery app commission math with a worked example for a 60-seat restaurant: real margin per order, direct online ordering, and how to move regulars.

Front of house · 9 min read

How to Split a Check at a Restaurant: 6 Ways

How to split a check at a restaurant: six methods, how to ask the table, auto-gratuity on large parties, tips on split checks, and the POS steps.

Kitchen · 10 min read

KDS vs Kitchen Printer: Which Fits Your Line?

KDS vs kitchen printer, honestly compared: speed, heat and grease, station routing, bump bars, outages, costs, and when a hybrid setup makes sense.

Money · 10 min read

Real Cost of a Restaurant POS: Every Monthly Line Item

The real cost of a restaurant POS, line by line: software, terminals, KDS, online ordering, card processing, contracts and fees, plus questions to ask.