GuidesFor restaurants, cafés and pubs
Everything that piles up next to the kitchen, and how to get it done faster
Practical know-how for reviews, staff, menus, costing, Instagram and events. With real examples of what AI turns it into in a few minutes.
Google & Reviews
Responding to a Negative Review Without Getting DefensiveA bad review stings.Answering an Unfair Review Calmly, or Reporting ItSome reviews are simply wrong.Saying Thank You for Five Stars Without "We Appreciate Your Feedback"Good reviews often get the weakest replies: the same sentence pasted under every one.Getting More Google Reviews, Politely and Within the RulesHappy guests rarely review on their own.The Google Profile Description That Wins Over Guests NearbyMore people often see your Google profile than your website.
Events & Seasonal
Sell Corporate Christmas Parties Before Your Competitors DoCompanies often plan their Christmas party as early as October and November.Selling Christmas Gift Vouchers With a Plan, Not on the FlyGift vouchers are sales before the guest even arrives.Planning New Year's Eve at Your Restaurant Without Loose Ends on the NightNew Year's Eve is one of the biggest sales nights of the year, but also one with the most questions: what does the menu cost, when is the deposit due, how late can guests cancel?.
Team & Operations
A Kitchen Job Advert That Chefs Actually Reply ToGood chefs have choices.A Front-of-House Job Advert That Good People Reply ToWaiting staff decide in seconds whether an advert is interesting.Opening and Closing Checklists So Nothing Gets Forgotten AgainThe fryer is still on, the terrace door is open, the walk-in fridge temperature was not recorded.
Guest Communication
Fewer No-Shows Without Putting Guests OffAn empty table on a Saturday night quickly costs £120 in sales, often more.Answering a Complaint Before It Turns Into a ReviewA complaint by email is an opportunity: the guest is giving you the chance to put things right before they write publicly.
Menu
Menu Descriptions That Sell Instead of Just Listing"Tender, juicy pork fillet in a delicious sauce" could describe any restaurant's dish.Sorting the 14 Allergens on Your Menu in Minutes, Not HoursAllergen labelling is a legal duty in many countries and one of the most tedious jobs, especially with every new menu.Planning a Week of Lunch Specials, Fast and With Little WasteA lunch menu pays off through speed and predictability.
Costing & Pricing
Calculating the Food Cost of a Dish, Including the Losses Many ForgetMany dishes earn less than you think.Finding the Right Price for a DishSmall venues are almost always too cheap.