Practical advice to manage your reservations, reduce no-shows and grow your restaurant.
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.
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.