Practical analysis, trends and experience from restaurant operations, finance, leadership, system selection and customer experience.
Knowledge for restaurant operations
Gastroplan brings together practical articles, analysis and perspectives from the restaurant and hospitality industry. The content is written for businesses that want to improve operations, strengthen profitability, develop concepts and create better customer experiences.
16 English articles
The articles combine industry sources, operational logic and practical decision models to help restaurants assess concepts, systems, staffing, menus and financial performance more precisely.
Article 01Concept & ScalingStreet food can test your product, pricing and operations before you invest in a full restaurant. See what to measure and which mistakes to avoid.
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Article 02Service & Guest JourneyQR ordering, bar ordering or a traditional waiter? Choose the service model that suits your customers, restaurant concept and operation.
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Article 03Menu & MarketingA good dish may sell poorly if its name explains nothing. Learn how menus and marketing can make unfamiliar dishes clear without erasing their identity.
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Article 04Operations & OptimisationRemove delays around menus, ordering and payment before putting customers under time pressure. Learn how to manage table turnover more effectively.
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Article 05Leadership & PeopleProduct knowledge, relevant recommendations and fair incentives can improve restaurant upselling. See how service and kitchen teams both contribute.
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Article 06Concept & Target MarketFootfall is not enough. A good restaurant location must suit the product, price, time of day and the area's real demand.
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Article 07Menu & KitchenSee documented capacity figures for espresso, bean-to-cup, capsules and filter coffee, then calculate staff time and cost per cup.
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Article 08Trends & AnalysisData from Denmark, the US, Germany and the UK reveals which restaurant trends are structural and which are mostly passing fads.
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Article 09Systems & TechnologyCompare kiosk, tabletop ordering tablet and QR ordering. Review research on capacity, staffing, queues and economics, plus the test every restaurant should run.
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Article 10Systems & TechnologyCompare 12 restaurant POS and till systems by features, prices and public information. See what to clarify before making your choice.
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Article 11Systems & TechnologyCompare nine QR ordering, self-service kiosk and tabletop ordering tablet solutions, focusing on a fast customer journey with no compulsory login or app.
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Article 12Leadership & PeopleCompare ten restaurant staff scheduling systems by price, time tracking, payroll, POS integration and suitability for small teams and chains.
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Article 13Food Safety & OperationsCompare ten digital food safety solutions by price, risk assessment, temperature, reminders, advice, multiple locations and data export.
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Article 14Leadership & PeopleThe problem is rarely that an employee is overqualified. It arises when professional judgement is spent on repetitive tasks that others could perform safely with proper training.
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Article 15Concept & ScalingAirport operators, restaurant groups and investors can give a local brand far greater reach. But who protects the concept when day-to-day operations move into a larger organisation?
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Article 16Leadership & PeopleA restaurant kitchen is full of boiling liquids, hot oil, sharp knives, slippery floors and heavy pots. Yet the industry has no fixed limits for factors such as temperature, space, workwear or slip-resistant footwear. Employers are expected to decide for themselves what is safe – and often receive a definitive answer only after an enforcement notice or workplace accident.
Read articleEvery article is published by Gastroplan and draws on industry knowledge, analysis and practical work with restaurants, cafés, hotels and foodservice businesses.
Gastroplan's restaurant consultants work practically with restaurant operations, concepts, menus, staffing, guest journeys and system selection.
System and supplier comparisons are based on publicly available information unless clearly stated otherwise.
Contact Gastroplan for a practical assessment of your operations, concept, menu, system selection or opportunities.
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