• Table QR mistakes that send guests back to the waiter — The code is on the table, but people still wave for a menu. Here is why — and how to fix it without changing your team.
• When to open the second location from the numbers, not from a feeling — A busy door for a week is not a feasibility study. Rent lasts. The report tells you if you have extra demand — or one lucky night.
• Read internal ratings every day: the complaint that has not reached Google yet — A missing star inside the dashboard is a chance. If it waits for the map, it becomes a public record while you sleep.
• Who confirms the order: cashier only, or the waiter too — A double confirm cooks two plates. A missing confirm leaves the ticket asleep on the board while the guest waits.
• Floor, takeaway, or delivery: the report tells you where to focus — A busy door is not always a busy bag. Mix the channels and you will staff the wrong place and blame the shift.
• What to put on the first screen of the catalog so orders go up — Guests do not read the whole list. They read the first screen. What sits on top lands in the basket. The rest is browsed by luck.
• When to start your own delivery, and when to wait — A bike without enough orders eats fuel and wages. An aggregator is expensive — and sometimes cheaper than an idle driver.
• Cover and service fees: show them early, so they are not a surprise — Bread and water are not free if they land on the total with no line. Clarity prevents a fight more than a discount does.
• Average ticket: how to lift it without raising every price — Raising every price at once is visible. Smarter order, a clear extra, and one offer are usually gentler on the guest and better for you.
• Your own delivery: minimums, fees, and one-tap directions — No aggregator: when delivery makes money, when it swallows the order, and how the driver leaves without a second phone call.
• A kitchen screen instead of shouting: the ticket arrives without anyone running — Sound gets lost in a rush. A screen on the line does not walk to the wrong table.
• Your Google profile: hours, photos, and ratings are one job — An extra star will not help if the profile says you are closed. The map lies before the food can speak.
• Reviews from the menu: how a table visit becomes a Google rating — Guests are happy while they sit. After they leave, they will not open Google on their own. Ask while they are still at the table.
• Items that never sell: when to take them off the list — Every dead item lengthens the page, occupies a fridge, and makes guests skip what you actually make money on.
• Table number on the ticket: so food does not get lost between floor and kitchen — The order confirmed, the plate is done, then “which table?” That minute cools the food and scrambles the team.
• Peak hours: how to set shifts from the orders report — Guesswork puts extra people in the quiet and too few in the rush. The numbers are calmer than the feeling.
• Peak rush: when to pause incoming orders for a minute — A drowning kitchen that still takes tickets sends out cold food and worse ratings. A short pause is kinder than a collapse.
• Sizes and extras: how guests add on without getting lost — A long extras list reads like homework. Two clear choices read like an order. The difference shows in the average ticket.
• How to rely less on aggregators with a QR catalog and WhatsApp — Apps bring guests. Commission eats the margin. Here is how some of the next orders can come straight to you.
• An item ran out: switch it off before the waiter apologises — “Sorry, we are out” after they chose it kills the second order. Switching it off on the catalog is faster than apologising at every table.
• WhatsApp orders: when they are enough, and when a board is calmer — Chat is easy at the start. In a rush, the message hides, the order is confirmed twice — or not at all.
• The QR is not only on the table: door, bag, and Instagram — Seated guests see the stand. Anyone holding a bag or walking past the shop needs the same link somewhere else.
• Digital vs printed menus: when an update costs a reprint — Every price change is a print bill. The maths is simple, and easy to forget when it is split across weeks.
• VAT on the menu: do not surprise the guest at the last step — If the number on the card is not the number they pay, trust drops faster than margin rises.
• Dish photos that get ordered, not just looked at — A pretty picture of the wrong plate sells disappointment. A real, dull photo sells less. Both can be fixed without a weekly photographer.
• One location or three: running more than one shop from one account — The catalog is shared. The rush is not. The mistake is copying the first shop and pretending the second is the same.
• Do not make guests download an app to see the menu — Every install step kills an order. A page in the browser is faster than an app store at a busy table.
• Arabic and English on one menu: when a second language brings orders — A visitor opens it and reads. A local opens it and gets lost. The fix is not Google Translate across the whole page.