Blog

Guides from operations, not from the office.

Food cost, HACCP, scheduling, margins on delivery platforms, fiscalization. Concrete advice, not empty theory.

Recipes for dishes: how to build them, store them, and maintain them as prices move.

A recipe built once and left for a year starts lying after month two. Here is what makes a recipe a management tool rather than a document for inspectors.

22 April 2026

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Finance·7 min

Seven KPIs every restaurant owner should track weekly.

An owner who reviews the P&L once a month reacts a month late. Here are seven indicators measurable weekly that give time to act while you still can.

19 April 2026

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Food cost·6 min

How to reduce food cost in a restaurant: five concrete steps.

Food cost above 32% means margin is leaking somewhere through the kitchen. Here are five steps run by restaurants that now sit between 25 and 28%.

18 April 2026

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Integrations·6 min

How to choose a POS for a Croatian hospitality venue in 2026.

A POS gets replaced once every five years, too rare to choose by a friend's recommendation. Ten questions a vendor must answer in writing before you sign.

15 April 2026

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HACCP·7 min

HACCP checklist under AZRRI: what inspectors check in 2026.

AZRRI guidelines define what every venue should keep on paper or in an app. Here is what inspectors actually look at in the first five minutes of a visit.

12 April 2026

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Opening·9 min

How to open a restaurant in Croatia in 2026: permits, costs, the first 90 days.

Five decisions made before signing the lease. What the legal side actually takes, what it really costs, and what overlooking it means is six months in the red.

9 April 2026

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Scheduling·5 min

Shift scheduling in hospitality: how to build it so staff stop asking who works when.

Three rules that separate a clean schedule from chaos in a WhatsApp group: published a week ahead, swaps with approval, and a digest on the day.

5 April 2026

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Scheduling·7 min

Labor cost in hospitality: how to plan wages, shifts and overtime in 2026.

Labor cost in a restaurant is not just wages. Contributions, shift premiums, overtime and holidays can lift the total 30 to 40% above gross-gross pay. Here is what that looks like in practice.

2 April 2026

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Finance·6 min

How to calculate the real margin per item across three delivery platforms.

Gross revenue from delivery platforms is smaller than what shows up in the POS. Here is how to calculate real earnings per item per channel, with a concrete example.

28 March 2026

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Fiscalization·5 min

Fiscalization 2.0 for hospitality: what changes and what to do.

Fiscalization 2.0 is a set of changes implemented by the POS vendor, not the venue. Here is what changes, what stays, and what to ask your POS provider.

20 March 2026

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