Hospitality resources

Practical guides on HACCP, food cost, rotas and multi-site management.

People and rotasSchedule change rules: notice, consent and restChanging a published schedule is never "free": notice periods, consent and minimum rest decide whether a change holds up.4 October 2026 · 10 min read
HACCPTablet in the kitchen: how to actually replace the paper HACCP logA digital log is only worth it when it is filled during service. Everything else is the same paper, on a screen.30 August 2026 · 7 min read
OperationsShift handover: how to run it without losing informationMost operational problems are not created during a shift: they are created in the information gap between two shifts.29 August 2026 · 6 min read
People and rotasFast clock-ins on a shared tablet: identity and PIN without frictionTwo seconds of difference per clock-in, times twenty people and thirty days, decides whether the tool is adopted at all.28 August 2026 · 6 min read
Multi-siteCentral kitchen, multiple outlets: how to organise dispatchThe hard part of a central kitchen is not producing: it is knowing who asked for what, and what actually arrived.21 August 2026 · 7 min read
OperationsDemand forecasting: how to use it without getting burnedA forecast without an error range is an opinion. With measured accuracy it becomes a decision.14 August 2026 · 6 min read
Costs and stockMenu engineering: keep the dishes that pay the rentYour bestseller and your most profitable dish are rarely the same plate. Menu engineering is the exercise that tells you which is which.6 August 2026 · 8 min read
OperationsConnecting your POS to your management system: what actually changesWithout real sales, every food cost figure is an estimate. With the POS connected it becomes a measurement.5 August 2026 · 7 min read
Costs and stockRestaurant inventory: a method that survives a busy monthCounting everything monthly tells you nothing in time. Counting the right items weekly tells you where the money leaks.3 August 2026 · 7 min read
People and rotasHoliday and absence management without a spreadsheet warRequests approved by message, balances tracked in a spreadsheet, cover arranged on the day: the same avoidable loop every summer.30 July 2026 · 6 min read
People and rotasRestaurant staff turnover: what actually makes people leaveTurnover is rarely about pay alone. Most of it is built into the rota, the first week and the way changes are communicated.28 July 2026 · 7 min read
Multi-siteRunning multiple venues: what to standardise and what to leave localA second site does not double the work: it changes it. Here is what to centralise.22 July 2026 · 8 min read
People and rotasLabour cost control: the numbers to watch weeklyLabour cost is decided when the rota is published, not when payroll is run.11 July 2026 · 7 min read
Costs and stockHow to calculate food cost (and why yours is wrong)The gap between theoretical and actual food cost is where the lost margin hides.8 July 2026 · 8 min read
Costs and stockHow to reduce food waste in a restaurant (and see it in margin)Waste is rarely one big loss. It is many small ones nobody writes down.8 July 2026 · 6 min read
HACCPFood safety audit: how to be ready without a panic weekAn audit checks your habits, not your binder. Here is what to keep continuously in place.4 July 2026 · 7 min read
HACCPFridge temperature log: how to keep one that holds upFrequency, limits and corrective actions: the simplest food safety check, and the one that fails first.2 July 2026 · 6 min read
People and rotasHow to build restaurant rotas without losing your mindA five-step method to build the rota from demand instead of habit.24 June 2026 · 8 min read
HACCPDigital HACCP: a complete guide for restaurantsWhat to record, how often, and how to make checks provable without adding work to the shift.10 June 2026 · 9 min read
Costs and stockAnnual restaurant budget: how to build it month by monthA useful annual budget is not a fixed forecast: it is a tool to revisit every quarter.24 February 2026 · 8 min read
People and rotasRevenue per hour worked: building the right metric for your restaurantRevenue per hour worked shows where hours pay off, not where to cut them at any cost.24 February 2026 · 8 min read
HACCPPreparing for an official inspection: documents, attitude and follow-upAn official inspection isn't a surprise exam if the paperwork is already in order every single day.24 February 2026 · 8 min read
Costs and stockHow to build the selling price of a dish, step by stepThe right price does not come from a fixed multiplier: it comes from ingredient cost, the cost of staying open, and how customers read the numbers on the menu.18 February 2026 · 8 min read
Costs and stockSupplier price control: how to catch silent price increasesThe increases you never notice are the ones that hurt your food cost most by year end.17 February 2026 · 7 min read
People and rotasRestaurant staff turnover: how to measure it and actually reduce itTurnover is fought with concrete operational levers, not just a pay raise.17 February 2026 · 8 min read
People and rotasOvertime and days off: how to monitor them without wearing the team outOccasional overtime happens everywhere; systematic overtime is a planning problem.17 February 2026 · 7 min read
HACCPBatch traceability in the kitchen: from supplier to plateKnowing what you have in the kitchen is not enough: you also need to know which batch every remaining ingredient came from.17 February 2026 · 8 min read
HACCPBlast chilling in the kitchen: when, how, and what to recordLetting a cooked food cool slowly is one of the most direct ways to turn it dangerous.17 February 2026 · 8 min read
Costs and stockMonth-end inventory: how to do it reliablyA reliable inventory is a repeatable procedure, not a last-night-of-the-month effort.10 February 2026 · 7 min read
People and rotasTime tracking in a restaurant: reliable clock-ins with no disputesReliable time tracking is the kind nobody questions at month end.10 February 2026 · 7 min read
People and rotasStaff hygiene training: plan, attendance log and refreshersA course delivered once and never repeated isn't training — it's a checkbox that ages badly.10 February 2026 · 7 min read
Costs and stockMenu engineering: the popularity/margin matrix to reposition dishesNot every dish on the menu deserves the same treatment: the popularity/margin matrix shows which to push, which to redesign, and which to drop.5 February 2026 · 8 min read
Costs and stockReducing kitchen waste: causes, procedures and indicatorsWaste you don't measure won't go down: here is how to make it visible and act on its causes.3 February 2026 · 7 min read
People and rotasTime off and leave requests at the restaurant: managing them without schedule surprisesUnmanaged time off doesn't disappear: it turns into coverage gaps discovered at the last minute.3 February 2026 · 7 min read
People and rotasOnboarding a new restaurant hire: the first 7 daysA structured first week reduces mistakes, early departures and repeated questions to the team.3 February 2026 · 7 min read
HACCPCleaning and sanitising plan: how to build it by zone and frequencyA cleaning plan that only exists on paper protects no one: it has to match what actually happens on every shift.3 February 2026 · 8 min read
HACCPNon-conformities and corrective actions: how to record them properlyAn unrecorded non-conformity isn't a problem avoided — it's a problem that resurfaces, bigger, at the next inspection.3 February 2026 · 7 min read
Costs and stockContribution margin per dish: why it matters more than food cost percentageA low food cost percentage can be worth just a few euros. A higher one can be worth much more. What counts is margin in cash, not the percentage.22 January 2026 · 7 min read
People and rotasTrue hourly cost of an employee: from gross pay to actual costGross pay is never the real hourly cost: contributions, non-productive hours and overtime are missing.20 January 2026 · 8 min read
HACCPGoods receiving checks: what to verify before accepting a deliveryThe cheapest control in the whole food safety system happens in five minutes at the loading dock, not afterwards.20 January 2026 · 7 min read
Costs and stockTheoretical vs actual food cost: how to measure and fix the gapTheoretical food cost tells you what your menu should cost. Actual food cost tells you what it really costs. The gap is where margin quietly disappears.12 January 2026 · 7 min read
People and rotasWeekly restaurant shift scheduling: how to build a plan that holds upA good schedule starts with a covers forecast, not an empty template to fill in.12 January 2026 · 8 min read
HACCPFridge temperature log: what to record and how oftenA well-kept temperature log is not paperwork: it is proof that refrigeration actually worked when it mattered.12 January 2026 · 7 min read

Free resources

Ready-to-use tools for HACCP, scheduling and food cost. Delivered instantly, nothing to install.

PDFDaily HACCP checklistDaily, weekly and monthly checks required by your food safety plan, in one printable checklist.Download for free →CSV (Excel / Google Sheets)Weekly shift template (Excel)A ready sheet to plan the week by department, with total hours and labour cost calculated.Download for free →PDFFood cost guide in 7 stepsHow to calculate the real food cost of every dish, from ingredient cost to a sustainable menu price.Download for free →