Blog
Notes on running a smoother restaurant or bar.
Practical guides on POS, QR order & pay, and the compliance side of running a restaurant or bar in Germany - from the team building EasyZahl.
Payments · July 7, 2026
QR order & pay providers in Germany compared (2026): EasyZahl, orderbird, DISH, Lightspeed, SumUp, sunday
Six systems let German restaurants take orders and payments at the table by QR code - with very different pricing models. An honest comparison of monthly fees, per-order costs, contracts and features.
Read more→Operations · July 6, 2026
How to Reduce No-Shows and Walkouts in Your Restaurant
No-shows waste a table's worth of revenue and walkouts waste a full ticket. Here's what actually reduces both, without treating every guest like a suspect.
Read more→Finance · July 3, 2026
Understanding Restaurant Profit Margins: What's Actually Normal
A restaurant that looks busy every night can still be barely profitable. Here's what the margins actually look like, and where they usually leak.
Read more→Marketing · June 29, 2026
Restaurant Marketing on a Small Budget: What Actually Works for Independent Places
Most restaurant marketing advice assumes a marketing budget and a marketing person. Here's what moves the needle when you have neither.
Read more→Operations · June 22, 2026
How QR order & pay actually cuts staff workload at the table
It's not about replacing waiters - it's about removing the parts of the job that were never about hospitality in the first place.
Read more→Getting Started · June 19, 2026
Opening a Restaurant in Germany: The Basic Checklist Nobody Explains Clearly
Between the Gewerbeamt, the health authority, and the tax office, opening a restaurant in Germany involves more paperwork than most first-time owners expect. Here's the order it usually happens in.
Read more→Compliance · June 15, 2026
GoBD, TSE and KassenSichV: a plain-English guide for German restaurants
What German law actually requires from a restaurant's till - and what your POS provider is responsible for versus what stays with you.
Read more→Operations · June 11, 2026
What Is Table Turnover Rate, and Why It Matters More Than You Think
Two restaurants with identical tables and prices can make very different money in the same evening - turnover rate is usually the reason.
Read more→Team · June 8, 2026
Why Restaurants Lose Staff So Often, and What Actually Helps
Gastronomy has one of the highest staff turnover rates of any industry. Most of the reasons for it have nothing to do with pay.
Read more→Operations · June 4, 2026
Inventory Management Basics for Independent Restaurants
Most independent restaurants don't lose money from theft - they lose it a little at a time, from spoilage and over-ordering nobody tracks.
Read more→Menu · June 1, 2026
Menu Engineering 101: Pricing Dishes for Profit, Not Just Popularity
Your best-selling dish and your most profitable dish are rarely the same thing. Menu engineering is the discipline of noticing the difference.
Read more→Team · May 28, 2026
Front of House vs Back of House: Understanding Restaurant Roles
FOH and BOH are the two halves of every restaurant, and understanding where the line actually sits explains a lot about how a floor really runs.
Read more→Operations · May 25, 2026
Restaurant Floor Plan Basics: Designing for Flow, Not Just Looks
A beautiful dining room that's slow to serve usually has the same root cause: a floor plan designed for how it looks, not how staff actually move through it.
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