Restaurants and catering
No-shows, your own ordering channel, banquets, catering quotes, reviews and more than one venue.
Hospitality gets its own section because the work does not queue politely. A table booked for Friday, a wedding enquiry for next spring, a diet catering address change that has to reach the kitchen before packing begins — three different clocks, one team, and a phone that keeps ringing in the middle of service.
Start with the confirmation chain if no-shows are your sore point: reservation, SMS, call, and the rule for releasing a seat, plus the moment when asking for a deposit is a fair boundary rather than a barrier. Then decide what you want to own — the article on your own ordering channel sets out what stays with you and what stays with the aggregator. Events and banquets belong in a queue of their own, with a quote and a deposit behind them, and catering quoting gets a separate piece because the arithmetic is genuinely different.
The last group is about what happens after service: who replies to Google reviews and within what deadline, who keeps your hours and details consistent across Google, your own site and the portals, and how several venues end up on one screen with numbers the owner can compare.
Questions this category answers
- How do I stop no-shows from costing me Friday tables?
- Own ordering channel or aggregator — what do I keep?
- How should wedding and banquet enquiries be handled?
- What happens between the phone call and a catering quote?
- Who replies to Google reviews, and within what deadline?
- How do I compare numbers across several venues?
- Where do diet catering changes get lost before packing?
Who it is for. For restaurant, catering and multi-venue owners and managers who run reservations, events and reviews themselves.
What is not here. No pricing decision or platform comparison here — see Costs and Getting Started and Tools and Systems; other trades are in Industries.
Articles in this category — 8 articles
Managing a Restaurant Chain: Three Locations, One Screen, and Shared Numbers for the Owner
On Monday morning you receive three messages from three floor managers, each in a different format and with a different definition of a reservation. Three locations count differently, so comparison becomes impossible. This text shows how to set up one set of numbers for all locations, with a defined source and person responsible for each.
Read article → August 25, 2026 · 7 min readRestaurant event inquiries: weddings, first communions and a group of forty people in a separate queue
The phone in the kitchen rings in the middle of service. Someone asks about a hall for a wedding in September. The floor manager writes the date on a piece of paper and returns to table three because the guests are waiting for the bill. This text shows why an event inquiry needs its own queue, separate from a regular table reservation, and when it needs to be forwarded.
Read article → August 25, 2026 · 8 min readDiet catering orders: the cycle where a mistake returns every day
The chef is packing tomorrow's boxes when the client writes: I'm changing the address and taking a pause from Wednesday to Friday. This text shows where such a change gets lost.
Read article → August 25, 2026 · 7 min readOnline orders for restaurants: what stays with you, and what stays with the platform
The phone in the kitchen is silent because the order came through a delivery app and stayed there. The guest, their number, and order history remain on the platform side, not with you. This text shows exactly what stays with you when you have your own ordering channel.
Read article → August 25, 2026 · 7 min readEvent catering quote: what happens between the phone call and the finished offer
The phone rings during service and on the other end a client asks for a communion quote for three weeks from now, with a gluten-free diet for some guests. The hall manager jots details on a piece of paper because there's no time to open the pricing spreadsheet. This text breaks down catering quote calculation into separate steps and shows where the process most often stalls.
Read article → August 25, 2026 · 7 min readResponding to Google Reviews: Who Writes, in What Timeframe, and What We Don't Delegate to the System
A negative review has been at the top of your business profile for three weeks, and you're opening the company card between two orders. Customers see it before they see the menu. This text establishes who writes the response, in what timeframe, and why we don't delegate its content to the system.
Read article → August 25, 2026 · 7 min readNo-show in restaurants: the confirmation chain that protects your Friday night table
The floor manager confirms a reservation for six people on Friday evening. On Friday the table sits empty, while a couple without a reservation waits at the door. This text shows how to build a confirmation chain and when to release the table for someone else.
Read article → August 25, 2026 · 6 min readRestaurant data in Google, on the website, and on portals: who updates it
Google Maps shows regular opening hours on Christmas Eve. The restaurant is closed that day, and the guest only finds out at the door. This text doesn't teach you how to "optimize your listing" - it covers restaurant data consistency across Google, the website, and ordering portals, and explains who is responsible for it.
Read article →Other categories
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