Practical advice to manage your reservations, reduce no-shows and grow your restaurant.
Chope has been absorbed into Grab, Quandoo is shutting down, and almost every system sells by quote. Here is the honest Singapore comparison, fees and fine print included.
A no-show fee is legal in New Zealand, but only if it is disclosed at booking and reflects your real loss. Here is what Kiwi restaurants actually charge, and how to write a policy that holds up.
No Singapore statute caps restaurant deposits or cancellation fees: it all comes down to what you disclosed at booking. Here is what local venues charge, what the law actually says, and how to write a policy that protects your margin without ending up on Mothership.
Quandoo is closing, OpenTable barely exists here, and almost nobody publishes NZD prices. The honest New Zealand comparison of restaurant booking systems, fees and fine print included.
Time-and-a-half plus a day in lieu makes public holidays the most expensive days to open. Here is how to set a surcharge that is fair, legal and clearly disclosed.
Every booking you take creates personal information, and the Privacy Act 2020 applies to your restaurant no matter how small it is. Here is what that means in practice, from allergy notes to CCTV to a stolen laptop.
Every booking is personal data, and in Singapore the PDPA applies to your F&B business from day one, whatever your size. Here is what that actually means at the host stand: consent, the Do Not Call Registry, breach deadlines, and the questions to ask any booking platform that holds your guest list.
ACRA registration, URA change of use, the SFA Food Shop Licence, liquor licence classes, MOM foreign worker quotas, CPF and GST: every step to open a restaurant in Singapore, in the right order, with the official links.
Companies Office registration, the Food Act 2014 and your Food Control Plan, the on-licence from the District Licensing Committee, staff costs under the Holidays Act and GST: every step to open a restaurant in New Zealand, in the right order, with the official links.
The "++" on Singapore menus is not a habit, it is a specific IRAS concession with conditions attached. Here is who may use it, how to bill it correctly, and the S$5,000 fine for getting price display wrong.
First Table costs restaurants nothing and fills early tables at 50% off food. Here is the honest maths on when that deal makes money for your venue, and when it quietly loses it.
December is the peak of the New Zealand hospo year, and the work-do enquiries start landing in September. Here is how to package, price and protect your function season, from minimum spends to deposits and pre-orders.