How many systems does it take to seat one table?
Most restaurants run more software than they realise, and the cost lands on staff attention. How to audit your stack before the autumn season.
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The latest tips, best practices, news, and expert insights
Practical advice and insights for restaurants, cafés, bars and hotel lounges. Learn how to improve bookings, reduce no-shows, manage staff shifts, use QR menus, and understand guest behaviour through clear and simple content.
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How do you take group bookings without losing the evening?
Group bookings are the most resilient demand of 2026, and the most fragile. How to take large parties without long phone calls or an empty room.
How do you turn summer guests into autumn regulars?
Full terraces now, quiet tables in September. How to turn this summer's one-time guests into autumn regulars before the season slips away.
How do you win the last-minute diner this summer?
Summer 2026 diners are booking later than ever. How to capture last-minute restaurant bookings, from same-day tables to spontaneous groups.
How do you fill midweek tables when diners are cutting back?
French diners are cutting back and quiet weeknights feel it first. How to fill midweek tables with guests you already know, without discounting your menu.
Who owns your bookings? What TheFork's sale means for your restaurant
American Express is buying TheFork. What platform consolidation means for European restaurants, and why a direct booking channel matters more than ever.
Can a guest with an allergy order from your menu without asking?
The EU has made allergies its 2026 food safety focus. What a French restaurant must provide in writing, and how to do it without slowing service down.
Which of your guests are you allowed to email?
French rules on emailing diners tightened in 2026. What soft opt-in covers, when you need consent, and how to build a guest list you can actually use.
Should your restaurant open for brunch this autumn?
Brunch is the fastest-growing occasion in France. How to work out whether a second weekend service pays for itself, and how to test it over six Sundays.
How much of your dining room should you keep for walk-ins?
At the rentrée your room changes from visitors to locals. How to work out your real walk-in rate and stop holding tables that stay empty.
Which dishes on your menu are actually making you money?
Ingredient costs are squeezing restaurant margins. How menu engineering shows which dishes earn their place, and how to act on it without reprint costs.
Does your restaurant's AI now have to say it is an AI?
From 2 August 2026, EU rules require AI that talks to guests to say so. What the AI Act changes for restaurant phone assistants and chatbots, in plain terms.