Three more posts on the blog, each one a plain-language answer to a question restaurant owners ask us — two about money, one about craft.
What's new
- Online ordering on your own site, commission-free — what a 15–30% per-order cut actually costs per month, and how Square-synced ordering on your own domain keeps the margin.
- What restaurant reservation systems really cost — per-cover fees multiplied by a real month of diners, flat-rate vs per-cover math, and the one question to ask any per-cover quote.
- How to write alt text for food photos — before-and-after examples, when to mark an image decorative, and the difference between menu photos and gallery shots.
Same standard as always: specific numbers, no jargon, useful whether or not you're on Remi.