Blog

Stories about QR menus, restaurants and more.

Searching for a restaurant on a phone map

How to be visible in Google as a restaurant — the complete guide

Business Profile, Maps, reviews, site and online menu: what actually decides whether a guest finds you. With a 25-point checklist.

QR menu or printed — when paper still makes sense

Costs, guest convenience, the cases where paper wins, and the mixed setup most venues actually end up with.

Moving orders off delivery platforms — a 90-day plan

What to do in month one, two and three so regulars order directly and the platform is left doing what it is good at: finding new guests.

A stack of printed menus next to a calculator

What a restaurant menu really costs — the full bill for a year

Design, print, lamination, your own time and the costs nobody counts. The annual bill written out for a bar, a restaurant and a venue with several menus.

Regional dishes with their descriptions on a table

Putting local dishes on an English menu — the rule that saves you

Why translating the name is the mistake, what a one-line description has to answer, and how to build your own list without redoing it every season.

An allergen list posted in a restaurant kitchen

The 14 allergens to download — a ready table for the kitchen

The 14 allergens from Annex II to Regulation 1169/2011 as a printable PDF for the kitchen wall, plus an Excel template to fill in with your own dishes.

A chef checking allergens on a product label

Allergens on the menu — what restaurants must do and how to label it

The 14 allergens, Regulation 1169/2011 and the form the information has to take. A practical guide for restaurants, bars and cafés in the EU.

An English version of a restaurant menu on a table

Your menu in English — three ways and what each really costs

Agency, in-house or automatic: what each route costs, why a translated menu drifts out of date within months, and how to stop it happening.

A courier bag and coins on a restaurant counter

Delivery platform commissions — what actually reaches the restaurant

A €100 order broken into parts: commission, payment fee, promotions and VAT. What lands in the account, and when the platform is still worth it.

10 restaurant website mistakes that turn guests away

A slow site, a PDF menu, no prices and no opening hours — 10 mistakes that send guests back to the search results and straight to your competitor.

How to create a website for a restaurant, bar or café?

A restaurant website is a great way to communicate and advertise your restaurant. You can post your menu,…

Have you considered introducing a modern, digital menu, known as a QR menu, to your establishment or restaurant, but are wondering how to do it?

How to introduce a QR menu in your venue — from decision to the code on the table

The solution is at your fingertips – preparing and activating an electronic menu using a QR code with…

Did you know that a modern restaurant menu based on a QR code, known as a QR menu, allows you to serve 15% more customers with the same restaurant resources?

QR menu: how to serve 15% more guests with the same resources

A QR menu is a modern alternative to a traditional restaurant menu. A QR menu is an electronic…

Email marketing in the catering industry

The modern catering industry actively uses deliveries, personal collection, aggregators and remote orders, which is why email marketing…

A restaurant owner reviewing the venue's numbers

Key ingredients for success in the restaurant industry

Four numbers that separate venues lasting years from those closing after a season: food cost, labour cost, table turnover and the share of regulars.

Ordering with a QR code: catering is transitioning from printed to electronic menus

Contactless technology, which has become a mandatory element in all areas of life, has stimulated more active use…

The restaurant wine list — how to build it and how to price it

How many wines, how to order them, how to price them, and why the second-cheapest bottle always sells best. A practical guide to the wine list.

Seasonal ingredients in a restaurant kitchen

Seasonal menu updates — how often to change the menu and what it costs

How many times a year to change your menu, what to calculate before you do, and why printing decides how often you can afford it at all.