Practical advice to manage your reservations, reduce no-shows and grow your restaurant.
The platform that named itself after the Singlish word for reserving a seat now belongs to a super-app. Here is what the Chope-Grab migration changes for your F&B business, and the questions to ask before you renew.
Reunion dinner is the single biggest booking night of the Singapore F&B year, and the season around it runs for weeks. Here is the operator's playbook: when to publish menus, how to run seatings, what deposits to take and how to keep the tables full for all fifteen days.
Tips belong to your staff, but every province draws the lines differently. The owner's guide to running a legal tip pool in Canada, from the Ontario ESA to the CRA.
From 1 October 2026, Australian restaurants can no longer add a card surcharge to the bill. Public holiday menu surcharges stay legal. Here is the operator's guide to the new rules and the repricing maths.
Most comparisons of reservation systems are written for the US market. Canadian restaurants deal with USD billing, per-cover fees and a consolidation wave. Here is the honest Canadian comparison.
In most provinces a no-show fee is a simple matter of contract law. In Québec it has been regulated since July 2025, with a $10 per person cap and strict conditions. Here is the Canadian playbook.
No Australian law bans no-show fees, and none caps them either. Legality comes down to contract law and the Australian Consumer Law: disclose before booking, keep the amount fair. Here is the full picture.
A reservation is personal data: a name, a cellphone number, sometimes a shellfish allergy. Here is what Canadian privacy law actually requires of a restaurant: PIPEDA's principles, the provincial laws in Alberta, BC and Quebec, CASL's consent rules for marketing emails, and the habits that keep you out of trouble.
Here is the part most guides bury: if your restaurant turns over A$3 million or less a year, the Privacy Act 1988 probably does not apply to you at all. That is not the end of the story. The Spam Act binds every business, a new privacy tort commenced in 2025, and your guest list is still your most valuable asset. The honest Australian guide.
TheFork left, Quandoo is closing, and every local booking system starts at a paid subscription. Here is the honest Australian comparison, with real prices in AUD.
Business structure, ABN and GST, council registration, the Standard 3.2.2A food safety supervisor, state liquor licences and RSA, award penalty rates: every step to open a restaurant in Australia, in the right order, with the official links.
December is the peak of the Australian restaurant year, and the function enquiries start landing in August. Here is how to package, price and protect your end-of-year season, from minimum spends to deposits and pre-orders.