Restaurant operators, talking shop.
Short, honest posts on growth, service, tech and margin — written by the people who've actually run a restaurant on a Friday night. No jargon. No sales fluff.
Table Talk is where operators trade notes. Honest conversation about what works on a Friday night, what doesn't, and what to do about it. Written by the people who've actually run the place.
Featured from Table Talk.
Do you need more orders? Think again.
Chasing new customers is expensive. Keeping them is where the money is. The maths behind why the best operators obsess over retention, not acquisition.
How the best operators manage by the numbers.
The KPIs that actually move a shift — and the ones that just fill a dashboard. What shift managers, store managers and ops directors should be looking at, and when.
The full archive.
Andromeda Kiosks — now live
Our self-service kiosk is now generally available. Fewer queues, bigger baskets, and one less thing for your counter team to worry about on a Friday night.
CustomersHerbies Pizza — 25 years and still firing
A quarter of a century in pizza, most of it on Andromeda. A short note on what longevity in this industry actually looks like.
OperationsClick and collect — the quiet profit channel
No driver, no courier fee, no aggregator cut. The channel everyone forgot about is routinely the most profitable one on the P&L.
PartnershipAndromeda partners with Uber Direct
Fleet-scale courier pricing, baked straight into the POS — what it means for restaurants with their own drivers.
PartnershipAndromeda partners with Stuart
A second courier option on the same auto-dispatch engine — and why two networks beat one on a Friday night.
OperationsWhy integrating third-party ordering into your POS matters
Tablet spaghetti is expensive. Here's the real cost of running Deliveroo, Uber and Just Eat on separate screens — and what changes when they land on one.
OperationsManage your food costs — a practical guide
Ideals, waste, stock counts and PCA — the full food cycle for operators who want to stop guessing and start controlling.
DeliveryWhy it's important to deliver on time — and how to do so
Late orders cost reviews, repeats and money. Here's how to measure OTD properly and move the number week by week.
Written for operators, not marketers.
Growth that compounds
Retention maths, lifetime value, brand-building tactics that pay back for years — not one-shot promos.
Numbers you can act on
The KPIs that change decisions at the shift, store and estate level — and how to read them without a BI degree.
Service and speed
Make time, rack time, drive time. Why 40 minutes is the line, and what operators do differently on either side of it.
Margin, not vanity
Commission, labour, food cost, aggregator uplifts — the dull stuff that quietly decides whether you're a growing business or a stressed one.
Tech that earns its keep
Practical notes on kiosks, kitchen displays, loyalty and online ordering — what works, what's hype, and what breaks at peak.
Plain English
No buzzwords. No case studies masquerading as insight. Just what we've seen across hundreds of live restaurants across the UK and Internationally.
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