Practical Bangladesh guides on restaurant business, POS software, billing, inventory, food cost, payroll, receipt printers and daily operations.
Keep restaurant billing running during load-shedding and broadband outages with an offline POS that queues orders and syncs when internet returns.
How a memorable domain makes direct ordering easier to trust, share and revisit.
A final quality-control checklist for launching or refreshing a restaurant brand.
A POS system is the software and hardware a business uses to take orders and payments and record every sale. This guide explains what a POS system is, what it does, and why a restaurant POS goes far beyond a cash register.
Mise en place is the kitchen habit of preparing and arranging everything you need before service starts, so cooks can fire orders fast and clean. This guide explains what it means, how to set it up, and how it links to prep, food cost and waste.
Covers in a restaurant means the number of guests you serve, counted per person rather than per table or per bill. This guide explains how to count covers, why owners track them, and how covers connect to table turnover and sales.
BOT means Beverage Order Ticket in restaurant service. See drink quantities, size and ice notes, and how it connects to the food order and bill.
What does 86 mean in a restaurant? To 86 something means it is sold out or unavailable, so staff stop selling it until it is back. This guide explains the kitchen slang, how it is used, and how a POS marks items unavailable in real time.
Void, comp and discount look similar but mean three different things in a restaurant. This guide explains what each is, when to use it, and the controls and audit trail that keep them from hiding lost revenue or theft.
