Guides, tutorials, case studies.
Reading for restaurateurs who want to get digital menus. From QR codes to digital signage to allergen regulations.
QR ordering, years on: what the adoption data shows
QR menus were a pandemic stopgap that stuck, partly. A look at who kept them, who dropped them, and the impact on check size and labor.
The real economics of food delivery: who actually makes money
Commissions, packaging, and margin compression: why delivery can grow revenue while shrinking profit, and what operators do about it.
Restaurant profit margins by the numbers: why 3-6% is normal
Restaurants are famously low-margin. A clear breakdown of where the money goes, the prime-cost rule, and how the segments actually differ.
How franchise unit economics really work
Initial investment, royalties, ad fees, AUV, payback: a plain-English guide to the numbers behind opening, and running, a franchise unit.
Average check benchmarks: how to tell if yours is healthy
Average check is one of the most useful numbers you can track. How to compute it, typical ranges by segment, and the levers that move it.
Food cost percentage: the one number every kitchen should track
What food cost percentage is, the target ranges, theoretical vs actual cost, and the everyday causes of variance that quietly erode margin.
Restaurant labor cost: the 2026 squeeze, by the numbers
Wages up, margins flat. A look at labor as a share of sales, the true cost of turnover, and what operators are doing to cope.