What we've learned running restaurants
Practical guides on cost, margin and restaurant operations — written for the Arab restaurant, not translated into it.
What does a restaurant POS cost in Palestine?
A straight breakdown of what restaurant point-of-sale systems cost in Palestine — subscription, hardware, commission, and the costs that never appear in the quote.
How to calculate the margin on every item on your menu
A practical method for working out the true cost and margin of each dish — and why your best-selling item is usually not your most profitable one.
Why you sell more on delivery apps and earn less
A straight calculation of what delivery commission does to your margin — and why your best-selling item may be your biggest loser on the app.
How do you know your restaurant is ready for a second branch?
Five indicators that separate a restaurant ready to expand from one that is merely busy — and why a queue on its own is not a signal.
Notebook, spreadsheet, or system? When each one earns its place
An honest comparison of the three ways to run your restaurant's numbers — and when moving between them becomes a financial decision rather than a technical one.
How to raise prices without losing customers
A structured way to re-price when your costs rise — and why raising everything by the same percentage is the worst option available.