Guides
Guides we would follow
if it were our restaurant.
No growth hacks and no numbers we cannot back up. Just guides on the handful of things that actually move something, short enough to read between services.
Running a restaurant in a recession: why your concept needs to shift after eight years
Running a restaurant in a recession means your concept has to evolve. Why to shift after eight years and how to spot the moment.
4 min read
Restaurant sustainability: why it's all about the long term
Restaurant sustainability goes beyond buying local. Learn why long-term thinking about suppliers, team, waste and guests makes your business stronger.
3 min read
The late dinner trend: what it means for your restaurant
The late dinner trend is pushing dinner to 7 or 8 PM. Here is what that means for your early tables, your menu and how guests find you.
4 min read
Restaurant customer retention: why the owner doesn't have to do everything
Restaurant customer retention takes reviews, replies and visibility. Do it all yourself and it gets done halfway. Here's how to split the work smartly.
4 min read
Leaving fine dining: why time is your most important ingredient
Leaving fine dining for time, a network and a chance to see the world? Here's how to stop your own restaurant swallowing you up behind the scenes.
3 min read
Restaurant staff development: does everyone really have to want a promotion?
Restaurant staff development works once you stop pushing everyone up. Keep your steady hands and genuinely help ambitious cooks move forward.
4 min read
Multi-location restaurant branding: growing without building copies
Multi-location restaurant branding: how to keep site three from turning into a copy of site one, from your staff to your review replies.
4 min read
Restaurant purchasing costs: why your biggest savings are hiding in your invoices
Want to cut restaurant purchasing costs without switching suppliers? Data from your two or three main suppliers shows exactly where money leaks out.
3 min read
From one lunch to tour catering: what worked
How a chef's tour catering run began with one lunch on a video shoot, and why your best leads depend on what guests say after the meal.
3 min read
Restaurant leadership: set boundaries first, then give your team room
Restaurant leadership starts with clear boundaries. Here's how to give your team room without a busy service descending into chaos.
4 min read
Brunch restaurant Amsterdam: why the clock decides whether guests find you online
A brunch restaurant in Amsterdam can win guests at any hour of the day, but only if Google, your reviews and your profile actually show it. Here's how to make that happen.
4 min read
Restaurant Google reviews: why the chef has no time for them
Restaurant Google reviews: why owners never get round to them, and why hospitality software should take over that work instead of adding more dashboards.
3 min read
Zero waste cooking: what you throw away is revenue too
Zero waste cooking is more than a sustainability story. It's a business model, as long as your guests know about it. Here's how to turn kitchen scraps into margin and reputation.
3 min read
Restaurant Staff Turnover? Cut the 25 Elements First
Restaurant staff turnover often comes down to complexity: too many elements per plate, too many tasks beyond the pass. Here's how to cut the dead weight.
3 min read
Average spend per head of €25: why your restaurant needs volume
An average spend per head of €25 means every seat has to be filled four times. Here's how reviews keep that steady flow of guests coming.
3 min read
AI in restaurants: why guests only notice it when it goes wrong
AI in restaurants can put guests off. Here's why AI works behind the scenes: reviews, your Google profile and website, with no fuss at the table.
3 min read
Restaurant local sourcing: why your guests never see it
Your restaurant local sourcing is a strong story, but nobody sees it online. Here's how to make your local heroes visible in reviews and on Google.
4 min read
Restaurant values: will guests soon choose you based on what you show?
Restaurant values are becoming a deciding factor for guests. See where diners check how you work and how to show it in reviews, Google and on your site.
3 min read
The welcome mimosa: why 2 yeses out of 10 win over the whole room
A welcome mimosa looks like a small upsell. Eight in ten guests say no, yet an hour later half the room is drinking one. Here's how it works.
3 min read
Fear of failure: why your restaurant needs experiments
Getting past the fear of failure is part of growing a restaurant. Here's how to test new ideas around reviews and local search without putting your reputation on the line.
3 min read
Aperitivo bar: why the aperitif outlasts every food trend
An aperitivo bar sells a feeling that never goes out of style. But guests only find you when your reviews and Google profile show that feeling.
4 min read
Restaurant Repeat Customers: Why Don't Guests Come Back?
Struggling with restaurant repeat customers? Guests come back because they feel involved, not for a discount. Here's how to fix it at every location.
3 min read
Restaurant Customer Loyalty: Why Your Best People Belong on the Floor
Restaurant customer loyalty is built at the table. Why your manager belongs on the floor, not behind a laptop, and what to automate to win back time.
5 min read
Can Restaurant Customer Loyalty Survive When Your Formula Goes Stale?
Restaurant customer loyalty stalls when your formula goes stale. Here's how to use guest feedback and reviews to reinvent without losing your regulars.
5 min read
Restaurant Google reviews: why disconnected systems are costing you your rating
Restaurant Google reviews fall behind when reservations, POS and reviews all run separately. Here's how to connect the data and win more guests.
3 min read
Why Dining Out With Friends Needs to Become the New Pub
Dining out with friends is on the decline as socializing moves to Snapchat and Instagram. Here's how your restaurant makes it the norm again.
4 min read
Restaurant customer retention: why do guests come back, or not?
Restaurant customer retention takes more than a smile. Learn why guests drive out of their way for you, and what to do with the moment after they say goodbye.
5 min read
Restaurant customer retention: does the first glass of water win?
Restaurant customer retention starts with a service plan that thinks every choice through. Why three minutes and a glass of tap water do more than a smile.
3 min read
Why Classic Restaurants Are Disappearing: Independent Restaurants vs Chains
Independent restaurants vs chains: classic restaurants are vanishing in Belgium as concept groups grow. Here's how an independent keeps its place on Google and with guests.
3 min read
Restaurant review management: who actually reads the feedback?
Restaurant review management often stops at a polite online reply. Turn guest feedback into input for your kitchen and team, with no extra work.
3 min read
Restaurant technology: why it belongs behind the scenes
With BUNKR, Robin Vromans tried to bring technology to the guest. What he learned: the real gains are behind the scenes.
2 min read
How to answer a bad Google review
A bad Google review is not the problem. The silence underneath it is. Here is how to answer one.
4 min read How to ask guests for a review without being annoying
Most restaurants never ask guests for reviews, and then wonder why the only people who write are the ones who were angry.
4 min read
Your Google Business Profile: what restaurants should fix first
Most restaurants leave their Google Business Profile half empty and two summers old. Here is the short list, in order.
5 min readTry it on your own restaurant first.
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