Remove Point of Sale Remove POS Remove Seating
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From Empty Tables to Full House: Expert Advice on Avoiding Restaurant No Shows

Modern Restaurant Management

With limited seating capacity, even a couple of absent parties can transform a potentially profitable evening into a financial loss, pushing these already vulnerable businesses closer to the margins of financial health. Restaurant no-shows are a silent killer of hospitality profits. For smaller establishments, the stakes are even higher.

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The Best Restaurant Technology Of 2025

ChowNow

Identify your biggest pain points. Are you aiming to speed up service, cut labor costs, or increase online sales? For example: If you want to improve efficiency look for software that integrates with your POS and kitchen systems. Can it increase sales or customer retention? Are labor costs too high?

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The Restaurant Operator’s Guide to Restaurant Apps in 2025

ChowNow

For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations. The restaurant industry is going mobile, and restaurant apps are at the center of this transformation. If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations.

2025 195
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How POS Data Tracks Seasonal Sales Trends

Lavu

POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons.

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The Complete Guide to Online Ordering Systems for Restaurants

ChowNow

Since 2014, online ordering has grown 300% faster than dine-in and now accounts for roughly 40% of restaurant sales. In 2025, the US online food delivery market is expected to reach $424.9 billion in revenue. Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones.

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Restaurant Menu Pricing: How to Set Prices That Boost Profits And Keep Customers

ChowNow

One approach is to use a contribution margin model : after youve calculated food cost, ask yourself how much money is left from the sale of a menu item to cover everything else. Yes, competitor pricing can give you a ballpark idea of what customers in your area expect to paybut it shouldnt be your only reference point.

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Restaurant KPIs Every Operator Should Track (With Easy-to-Use Formulas)

ChowNow

Cost of Goods Sold (COGS) Cost of Goods Sold tells you how much it actually costs to make the food and beverage sales you sell. Sure, instincts matter, but lets be honest, following your intuition is really just a guessing game, and eventually, a strong hunch will turn out to be a bad judgment.