Feeding your profits with food waste

By |February 14th, 2019|

Running a restaurant is constantly treading a fine line of margins.

Wrongly price a plate, and you could be out of pocket. Getting a plate sent back, you’re probably not breaking even.

Throwing out perfectly useable vegetable ends and meat trimmings? Then you’re definitely throwing money in the bin because those odds and ends are the ticket […]

How to deal with a no-show restaurant employee

By |February 6th, 2019|

Most restaurateurs will have experienced this.

It’s a super-busy Saturday night and you have a fully-booked restaurant for the entire shift.

Everything seems to be completely fine – until Peter fails to show up for work.

You give him ten or fifteen minutes, but there’s still no-show, and no call from him to apologise or explain why he’s […]

It’s the little things that matter on Valentine’s Day

By |January 31st, 2019|

It’s amazing how restaurants and food are central to most celebrations in people’s lives.

Friend and family gatherings in a favourite place, proposing at the top of a skyscraper eatery, and of course, a romantic meal on Valentine’s Day all hold special memories for people.

So instead of adding a chocolate fondant to the menu and pink […]

7 tips for becoming a green restaurant in 2019

By |January 25th, 2019|

Remember when running a successful business relied on a great product, engaging marketing, competitive pricing and unbeatable service?

Well, things have changed considerably. Research suggests that 88% of school students believe social and environmental issues should be priorities in business. This is partly why ‘going green’ is becoming an increasingly important thing for firms in any […]

How to make your restaurant tables work harder in 2019

By |January 10th, 2019|

Are your restaurant’s tables working as hard as the team that serves them?

If you spent much of last year cursing over slow bookings and low midweek cover numbers, it’s time to turn up the heat on your tables.

Your online restaurant booking system is a vital part of the jigsaw, but there’s also some useful business […]

Get your restaurant into top shape during the January downtime

By |January 4th, 2019|

January is a time when most independents close for a much-needed rest. It’s also the one time of year where customers – after a run of heavy festive spending – tend to stay at home and not spend as much until their January pay cheque.

This means that this time of year is also the perfect […]

We hope you have a very Merry Christmas! [2018 round-up]

By |December 23rd, 2018|

With the year nearly at an end, we wanted to wish you a Merry Christmas and a Happy New Year from everyone here at Welcome Systems!

Over the year we’ve brought you tips and hints which you can use as a restaurateur. From recruitment to tech, food trends and marketing, we’ve decided to round up some […]

6 simple January marketing ideas for restaurants

By |December 13th, 2018|

Christmas is an incredibly busy time for restaurants. So busy, in fact, that it’s easy to forget the planning that’s required to ensure January isn’t the most desolate month of the year.

If you’ve neglected to give January the attention it deserves in your marketing plans, fear not, for we’ve got six brilliantly simple ideas to […]

5 food trends in 2019 that will shape your business

By |December 9th, 2018|

Evolution is natural, change is inevitable and curiosity means the food industry will always be a fast paced one because people will always want to try new things.

So, what does this mean for 2019? And more importantly, how will 2019’s trends potentially affect your independent restaurant business?

We’ve put together a few of our thoughts on […]

Last minute Christmas marketing ideas for restaurants

By |November 30th, 2018|

Yikes! It’s nearly Christmas!

Don’t panic. If you’re a restaurateur, and you’re staring at an unusually quiet bookings diary for the next few weeks, all hope is not lost.

It might be tempting at times like this to convince yourself that the competition has stolen a march, or that people are simply far more inclined to stay […]