Numbers, rules and working nights from pho houses, cafés, pizzerias and bars across the country. No fluff, no listicles - just what actually changes how your service runs. Where a rule applies to Czechia only, we say so.
Latest from the journal
FINANCE · EU-wide · 5 min
0% vs 30%: what a delivery marketplace really costs a Czech restaurant
At 100 000 Kč of online orders a month, a 30% commission is 360 000 Kč a year - a cook's salary. We walk through the maths, the exceptions, and what changes when the orders land on your own storefront.
COMPLIANCE · Czechia only · 4 min
12% and 21% on one receipt: Czech VAT for food, drinks and toppings
Food at 12%, most drinks at 21%, and a modifier that must be taxed once - not twice. What a correct receipt looks like, line by line.
GROWTH · 6 min
The lunch queue is a revenue leak: what a kiosk did in our pilots
+18% order value from upsell prompts, a queue that clears itself, and guests who add toppings they never asked a cashier for. The numbers from three months of pilot data.
OPERATIONS · 4 min
Ticket times: why your kitchen needs a screen, not a printer
A printer tells the cook what to make. A screen tells everyone how long it's been - and that changes behaviour at the pass within a week.
Popular keywords
One email, twice
a month.
Numbers, rules and working nights from real restaurants - sent when there is something worth reading, and nothing when there is not. No spam. Unsubscribe with one click, any time.
Firate teamReal people · Czech, English, Vietnamese · usually within a business day
Can you write about our restaurant?
Gladly - every case study is written with the owner, with real numbers. Leave your email and we'll come by with a camera.
