From the pass
Notes from where the tickets come out
Restaurant economics, kitchen operations, and the engineering underneath — written for owners, not for search engines.
The aggregator math nobody shows you at signup
30% commission sounds survivable until you run it against your real margins. We did the arithmetic for a typical Gulf SME restaurant — line by line.
Read the piece →Your POS should assume the internet will fail
Restaurant Wi-Fi dies at 1pm on Fridays — it's practically a law of physics. Here's how an offline-first POS actually works under the hood.
From a paper menu to a live restaurant in twenty minutes
Setup is where restaurant software goes to die. We made a photo of your menu the entire onboarding — here's exactly what happens in those twenty minutes.
One screen per station beats one screen for everything
A mixed grill, a salad, and a karak land on one ticket — and three different people need to see it. Station routing is the difference between a KDS that helps and one that shouts.
The Pass — our monthly letter
One email a month: a real number from the industry, one operational idea worth stealing, and what shipped in Foodine.