What can you do to make use of the full week as a restaurateur? Our restaurant success manager George writes how to make the most of those lost days.
My Place was founded by a young restaurateur trio, and aims to become the leader of boba drinks in the Stavanger region. In order to achieve their...
Good revenue. Why is it so important? And why is it especially critical to focus on this right now?
The past few months, I have been super happy to see guests enjoying personal service again and staff members having that extra sparkle in their eyes....
Christmas is a busy time for the restaurant industry and if you play your cards right... It can be the most wonderful (profitable) time of the year!
Technology has become a crucial part of the restaurant industry. People are more likely to place their takeaway order online instead of directly...
Restaurants are forced to temporarily close or cut their working hours. Reopening should have been a peak time for restaurateurs.
Weorder is merging into the Quickorder name, and QuickOrder as you know it, is getting a complete overhaul of all its accounts.
Investing the time to train new staff is highly underrated. You can’t simply send your new employees out on the floor with no direction.
It’s not easy to succeed in the restaurant industry. Many restaurants are forced to close down months after they open, no matter how good their...
Restaurants all across the country have reopened and are now welcoming hundreds of thousands of guests daily.