The handbook we wish we’d had.
Long-form, opinionated writing on the small operational details that separate great restaurants from good ones. No SEO filler.
- 01 · QR rollout
How to roll out QR menus without making service worse.
A practical rollout plan for restaurants moving from paper to QR: table cards, backup printables, staff briefing, guest objections, and the moments where digital menus usually fail.
Outcome: Launch QR menus with staff confidence, print backups, and guest-friendly table cards.2 min read - 02 · Translations
Menu translation mistakes that confuse guests and kitchens.
Why translating menus word-for-word creates operational problems — and how to keep dish names, allergens, dietary claims, and service language clear across languages.
Outcome: Keep translated dish names, allergens, and dietary claims operationally accurate.2 min read - 03 · Menu writing
Writing dish descriptions that sell without overpromising.
Why most menu copy reads either like a recipe or like a parody of itself — and a working framework for dish descriptions that earn the order, manage the expectation, and respect the kitchen.
Outcome: Write clearer dish copy that sells the dish without misleading the guest.3 min read - 04 · Allergen operations
How to audit your restaurant for the 14 EU allergens.
A practical, station-by-station audit you can run in an afternoon. Identifies hidden allergen sources, cross-contact risks, and the gaps that put restaurants on the wrong side of EU 1169/2011.
Outcome: Build an ingredient register and identify cross-contact risk before service.3 min read