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Our inspiring and easy-to-read how-tos explain hot topics from the hospitality sector.

Sustainability on the menu

We show you how your menu can be sustainable.

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Dine don’t dump — what to do about food waste?

We offer practical tips and innovative product solutions that make your gastronomy business more sustainable.

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Avoiding plastic

Plastic waste – a huge challenge for the gastronomy sector. Let’s go for it!

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Your perfect business plan - made easy!

We tell you what to look out for in a business plan, in a nutshell.

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Aperitif – one of dinner's simple pleasures

It's always been an art form in Southern countries and is now finally establishing itself in German restaurants: the aperitif.

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Poke – the hit from Hawaii

The extremely healthy mix of raw fish, shoyu soy sauce and sesame oil from Hawaii takes the world by storm.

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Let us give you a hand with a better calculation success rate

To turn an idea into successful business you need good calculating skills. We provide you with a few fundamentals.

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8 Marketing Ideas that will boost your business

Are you looking for fresh restaurant marketing ideas for your business?

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New food ideas to amaze your customers

Reach even more customers by improving your site, with these 6 tips

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Win customers with a “Signature Dish“

The modern version of the good oldfashioned “Speciality of the house“.

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Manage your staff effectively
This is how much revenue you need to pay an employee’s working hour! We explain to you what productivity means and how this key figure can help you to improve staff planning.
How you can generate more revenue by counting your diners!
To manage your business as a restaurateur, key business figures will help you to take important administrative and operative decisions. Yet, one of the most important key figures is not captured at all: the number of diners! In this video, we will explain to you why you should start counting your diners today and how this will enable you to generate even more revenue.
These are the most likely reasons for the excessive costs of the goods sold in gastronomy!
Right after labour costs, the second largest cost factor is the cost of the goods sold. If these costs exceed a certain amount in proportion to the revenue it is hardly possible to make money in gastronomy. We explain which benchmark to consider and which reasons, in practice, are most often to be found for the excessive cost of the goods sold.
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