Practical advice to manage your reservations, reduce no-shows and grow your restaurant.
Eatigo fills quiet time slots with discount-hunting diners and only charges you when they show up. Here is the honest maths on what a 50% table costs a Malaysian restaurant, and when the deal works.
Most of what circulates about e-invoicing for Malaysian F&B is out of date: the exemption threshold moved to RM3 million on 1 September 2026. Here is the current picture, from the phased rollout to consolidated e-invoices, the MyInvois portal, and how booking deposits are treated.
Every table booking is personal data: a name, a mobile number, a note that says pure veg or birthday. India's DPDP Act will put real duties on every restaurant that holds a guest list, with no small-business exemption and penalties up to ₹250 crore. The substantive obligations arrive around May 2027, which means the clock to get your guest data in order has already started.
Reunion dinner tables in Malaysia are gone before the menus are even out: booked a year ahead, sold as set menus, secured with deposits. Here is the operator's playbook for the biggest booking peak of the Malaysian F&B year, including the 2027 calendar collision nobody else has.
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.