Practical advice to manage your reservations, reduce no-shows and grow your restaurant.
Social reach is rented; your email list is owned. Here is how to build a guest list legally from your reservations, which campaigns actually fill tables, how often to send, and how to measure results now that open rates lie.
Up to 30% commission on a delivered order, 0% on a direct pickup order: before you choose a channel, run the numbers. Real platform rates, packaging, errors and margin, with no wishful thinking.
You do not need a points app or a punch card to make guests come back. Real loyalty comes down to three things: knowing your guests, showing them you remember, and reaching out at the right moment. Here is how to do it in practice.
No, UK GDPR does not ban you from keeping a customer database in your restaurant. It sets rules on what you collect, how long you keep it and what you do with it. Here they are, ICO guidance included, without the jargon or the panic.
Most independent restaurants sit below the CCPA's thresholds, but that does not mean guest data is a free-for-all. Here is what actually applies in the US: state privacy laws, CAN-SPAM, the TCPA, breach notification duties, and the good habits worth keeping regardless.
Cancellation windows, no-show fees, large parties: here is how to write a cancellation policy that protects your restaurant without scaring guests away, with three ready-to-copy examples and the US and UK rules that make it enforceable.
A booking confirmed in writing is a booking that gets honored far more often. Here is why instant confirmations work, when to send reminder emails, and 5 templates you can copy today.
FALCPA labels do not apply to your menu, but that does not mean you are off the hook. Here is what US restaurants actually owe guests with food allergies: FDA Food Code duties, state and city rules, ADA exposure, and a playbook that starts at the reservation.
Which allergen rules actually apply to a UK restaurant? The 14 allergens, the FSA's requirements for food served at the table, where Natasha's Law does (and does not) apply, and how to get compliant without rewriting your menu every week.
A one-star review should never be answered in anger, and never ignored. Here is the method, 7 response templates for the most common situations, how your reservation log exposes fake reviews, and how to flag the ones that break the rules.
The Reserve a table button on your Google listing turns 'restaurant near me' searches into booked tables. Here is how to get it, step by step, and what to avoid so you do not lose it.
A reserved table that stays empty is pure lost revenue. Here are 7 concrete, complementary fixes to reduce no-shows in your restaurant, from automatic confirmations to card holds.