Restaurant & café consulting

I help bring a venue’s operations together: POS and stock control, equipment, website, digital menu, photography and marketing. I audit the current setup, select and implement solutions, resolve accumulated problems and provide ongoing support. For restaurants, coffee shops, bars, fast food outlets and food delivery businesses.

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Areas of work

Find your task

  1. Audit and action plan

    Identify problems and establish priorities.

  2. Software and automation

    Choose a system, configure records and connect data.

  3. Website and digital menu

    Menus, reservations, online ordering and delivery.

  4. Photography and promotion

    Photography, social media, search and advertising.

  5. Equipment and network

    Workstations, printers, connectivity and maintenance.

  6. Training and support

    Instructions, recurring tasks and support after launch.

The owner’s priorities

From opening day to daily operations

You can commission the full scope or start with one specific problem. The work depends on your format, the venue’s current state and your team’s capabilities. We establish the task and sequence first, then choose the tools.

  1. Opening a new venue

    I plan the digital and technical setup for opening: connectivity, workstations, POS, menu, stock control, website and guest communication. I identify dependencies so equipment is tested before the first shift and the online menu reflects what the kitchen can actually serve.

  2. Putting an existing setup in order

    I investigate where time is lost: manually copied orders, inconsistent prices, unreliable printers or accounts left with a former contractor. I separate urgent faults from development work and propose a sequence of fixes, starting with the processes and equipment already in place.

  3. Adding delivery or another location

    I assess the changes to menus, order handling, stock and reporting. For another location, I prepare a repeatable setup adapted to its equipment and conditions. For delivery, I work through zones, ordering hours, collection, packaging options and the information staff need.

  4. Ongoing technical and digital support

    I provide ongoing support for the agreed areas: website, content, menus, integrations and work devices. We define how requests arrive, which incidents need urgent attention and who is responsible at the venue. The owner can see completed work, open issues and next steps.

Restaurant and food service formats

Each format has different demands

One software bundle does not suit every venue. I examine the order journey, workstation count, payment flow and peak-hour demand. These details determine which processes need automation first.

  1. Restaurants and bars

    Floor plans, waiter workflows, routing dishes to kitchen stations, order changes and split bills all matter. I check how the system handles these scenarios and whether staff understand them. Website work covers reservations, events, group enquiries and presenting the venue’s atmosphere.

  2. Coffee shops and small cafés

    Fast item selection, drink sizes, extras, milk alternatives, ingredient usage and clear shift closing matter here. I organise the POS menu and workstation so routine orders take fewer unnecessary steps and a change of staff does not disrupt the workflow.

  3. Fast food, bakeries and food courts

    I work through meal deals, modifiers, preparation queues, numbered collection and menu screens. For ready-made food, I check stock and write-offs; for made-to-order items, how customisations reach the kitchen. Service speed is assessed through actual workflows, including corrections and cancellations.

  4. Delivery kitchens and multiple venues

    Delivery kitchens need reliable order intake, addresses, item details, packaging, preparation status and courier handover. Multiple venues need shared records, location-specific prices and access permissions. I establish which data should be centralised and which each location manages independently.

Restaurant and café audit

Find where the process breaks down

I review data handling, equipment and the guest journey. The audit uses system access, sample orders, reports and conversations with staff. Findings refer to specific situations that can be reproduced and corrected.

  1. The journey from order to handover

    I trace orders from the dining room, phone, website and delivery channels. I check repeated entry, lost comments, duplicates, cancellations and notifications. I also establish who notices an unprocessed order and what happens when an automatic handoff fails.

  2. Menu, records and data quality

    I compare item records, prices, units, recipes and stock. I look for duplicates, obsolete entries, unexplained negative balances and transactions without a clear basis. Reports are useful when their figures can be traced and staff enter the underlying data consistently.

  3. Equipment, network and accounts

    I list devices and services, review connections, updates, backups and user permissions, and establish ownership of the domain, hosting, accounts and licences. I flag dependencies on one device, person or connection that could turn a routine fault into an interruption.

  4. Website, maps and social channels

    I check whether guests can quickly find the current menu, hours, address and next step: call, book or order. I compare information across channels and review mobile pages, photography, forms and analytics. Findings include examples and their effect on the visitor.

  5. A prioritised improvement plan

    The audit produces a task list explaining each problem, proposed fix, dependencies and acceptance checks. I distinguish urgent work, development opportunities and tasks that can wait. I can implement the plan or turn it into assignments for your staff and contractors.

Software selection and implementation

Choose software around the operation

A software proposal starts with requirements: the operations you need, the people using the system and the data you already hold. I compare suitable options against those needs and check constraints before subscriptions or equipment are purchased.

  1. Requirements and implementation proposal

    I document the required POS, stock, kitchen, delivery, reservation and guest-management functions. The proposal sets out the solution, implementation sequence, required access and extra costs: subscriptions, modules, equipment, migration and training. It explains the project’s components and vendor dependencies.

  2. POS, kitchen and management tools

    I configure roles, workstations, menu categories, modifiers and order routing to printers or kitchen displays. I test actual shift scenarios: adding items, cancellations, discounts, refunds and closing. Compatibility of specific devices and modules is confirmed before they enter the estimate.

  3. Migration with clear data mapping

    I examine source spreadsheets and exports, map fields, remove duplicates and agree what will move. We verify a trial import using selected items and transactions before a full upload. Sales history, opening stock and recipes have different migration constraints; the available history is assessed in advance.

  4. Poster as part of the project

    Where Poster fits the requirements, its implementation can form part of the wider plan: POS, stock control, menu, equipment and training. The dedicated page describes work on that system in detail. This service covers the venue’s broader needs, including website, content, marketing and ongoing technical support.

Menu, stock and management data

Figures you can trace

Record keeping needs working rules as well as configuration. Together with the responsible staff, we establish who enters deliveries, changes recipes, records write-offs and investigates discrepancies. Without this, even a correctly configured system gradually stops reflecting the operation.

  1. Recipes and dish composition

    I enter approved recipes, yields, ingredients, prepared components and modifiers. I check units, nested recipes and consumption on sale. Your chef or food technologist confirms production details and permitted substitutions: the system must reflect actual preparation for ingredient costs to be meaningful.

  2. Deliveries, stock and inventory counts

    I configure item records, stock locations, opening balances and purchasing entries. I work through transfers, preparation batches, write-offs and stock counts. Discrepancies are traced through transactions: unit errors, missing deliveries and incorrect recipes need different fixes. Adjusting the balance alone may leave the cause unresolved.

  3. Ingredient costs and sales reports

    I help configure reporting by dish, category, discount, refund and shift. I check which costs each measure includes and which it leaves out. Sales, cash received and profit represent different things; labels and entry rules should let the owner interpret reports correctly.

  4. Shift closing and activity records

    I separate permissions for price changes, item removal, discounts and refunds, and configure available activity logs and shift checks. Technical settings for fiscal receipts and accounting exchange are agreed with your accountant and provider; responsible specialists confirm required details and tax decisions.

Website development and maintenance

Give guests a clear next step

I build restaurant and café websites around guest actions: browse the menu, understand the venue, find directions, reserve a table or place an order. The structure and content are designed for practical use on a phone.

  1. Structure, design and development

    I plan the homepage, menu, contact details, venue story, events and relevant landing pages. Multiple locations receive distinct addresses, hours and offers. Content management lets staff update agreed sections while keeping the design and structure consistent.

  2. Reservations and enquiries

    I connect a reservation form or suitable booking service, event enquiries, calls and messaging links. We establish who receives each enquiry and how confirmation reaches the guest. If a table is not reserved automatically, the website clearly explains that staff must confirm the request.

  3. Copy and language versions

    I write and edit descriptions, menu structure, common questions and ordering terms. Multilingual versions are checked for consistent dishes, prices, contacts and actions. Allergen, ingredient and dietary information comes from details confirmed by the venue; these descriptions must not rely on assumptions.

  4. Maintenance after publication

    I update menus, seasonal offers, news and photography, and check forms, links and key journeys after technical changes. Support can include hosting, domain, certificates, backups and recovery. We agree recurring tasks and response times before maintenance begins.

Digital menus and QR codes

Menus that are easy to read and update

A digital menu should load quickly, help guests choose and show current information. I choose the format around the task: a QR menu page, ordering menu, counter screen or a solution connected to the stock and POS system.

  1. A menu designed for phones

    I organise categories, search or navigation, photographs and dish entries with clear names, ingredients, portion sizes, prices and options. I check readability and controls on small screens so guests do not need to zoom into a scanned page or hunt for a dish’s price.

  2. Prices, availability and unavailable items

    I establish the data source and who updates it. Where the service supports POS integration, I configure and test it; for manual updates, I document the process. Seasonal changes, new prices and temporarily unavailable dishes need consistent handling across guest-facing channels.

  3. QR codes for tables and print

    I prepare codes and placement artwork, test scanning at the intended size and verify destinations. Where possible, a controllable URL on the venue’s domain allows service changes without reprinting everything. Table identification and ordering are configured where the chosen solution supports them.

  4. Menu screens and seasonal materials

    I prepare counter-screen menus, promotional offers and printed menus with consistent styling. Viewing distance, screen orientation and text volume guide the layout. We agree how files and prices are updated so expired promotions do not remain on display.

Online ordering, collection and delivery

Make sure the order reaches the kitchen

An order form is one part of the job. Item selection, payment, confirmation, preparation and handover need to work together. I address the full journey, including an out-of-area address, an unavailable item or an incomplete payment.

  1. Checkout and ordering rules

    I configure the cart, required choices, extras, address, contacts and scheduled ordering where supported. Zones, minimum spend, delivery charges and ordering hours reflect your actual terms. Collection is checked separately so delivery-only fields and calculations do not obstruct it.

  2. Payment and confirmation

    I connect the agreed payment method and test success, refusal, return visits and notifications. Order status must reflect the actual payment result. Guest-facing messages explain whether the order has been accepted and what happens next; staff receive the details needed to process it.

  3. POS and third-party order connections

    I assess available connections between the website, delivery services and POS. I map dishes, modifiers, totals and comments, and handle repeated notifications and connection loss. Integration availability, cost and constraints depend on the specific products and are confirmed before development starts.

Food photography and visual content

Plan the shoot for every channel

I photograph food, drinks, interiors and venue details. Before the shoot, we establish where images will appear: QR menu, website, delivery listings, social media or print. That determines angles, backgrounds, composition and room for cropping.

  1. Food and drink photography

    I agree the item list, preparation sequence and presentation with the kitchen. I plan a consistent series and additional views for key dishes. Photographs should show a recognisable portion and actual presentation so expectations match what guests receive in the venue or through delivery.

  2. Interiors and the venue’s story

    I photograph the dining room, entrance, seating, bar and relevant details. Website and social content can also cover the team and preparation process within the agreed scope. Timing accounts for the venue’s workflow, lighting and guests.

  3. Retouching, cropping and publishing

    I adjust colour and lighting, remove technical imperfections and prepare the required crops and file sizes. I check dishes in small thumbnails and after platform upload. Clear file names and versions help staff find the right image and avoid publishing outdated presentation or prices.

Social media management

Content connected to the venue

I plan and manage content around actual offers, events and guest questions. We agree channels, frequency, formats, shoots and approvals, and establish who responds to enquiries and passes them to the right person.

  1. Profile setup and content planning

    I organise profile descriptions, contacts, links and essential information. The plan covers menus, new items, staff, events and visiting details. Offers are agreed with the staff who will fulfil them so terms are practical and understood consistently.

  2. Content production and publishing

    I prepare copy, photographs and layouts for agreed formats, adapting them for posts and stories. Video work is scoped separately. Content is checked against the current menu, dates and terms; changed offers must be reflected in pinned information and links.

  3. Enquiries and reputation

    I establish how questions, complaints and reservation requests are handled, prepare responses to recurring questions and define escalation to the manager. Review responses start with facts: what happened, how to contact the guest and what remedy the venue can actually offer.

  4. Reporting on useful actions

    I review menu visits, enquiries, reservations and orders within the available analytics, alongside reach and engagement. Reporting distinguishes reliable measurements from gaps: a visit after seeing a post cannot always be attributed automatically.

Search, maps and advertising

Help guests find and choose the venue

Promotion is planned around the venue’s readiness to receive guests and orders. I check landing pages, current offers, forms and measurement. Advertising spend is agreed separately from development, content production and campaign management.

  1. The venue’s Google Business Profile

    I align the name, address, contacts, hours, photographs and menu links, including special hours and location-specific information. I help organise profile updates and review responses. Verification and visibility decisions belong to the platform; settings cannot assign a search position.

  2. SEO for the venue’s website

    I structure pages around actual offers and locations: cuisine, neighbourhood, delivery, private events and other confirmed services. Work covers titles, descriptions, indexing, internal links, speed and mobile usability. Multiple locations receive substantive pages with their own information.

  3. Campaigns and performance checks

    For agreed advertising channels, I prepare ads, assets and landing pages, with tracking for available events such as menu visits, calls, enquiries or orders. I review locations, schedules and enquiry quality with the venue. Revenue also depends on food, service, pricing and how demand is handled.

Equipment maintenance

Keep workstations ready for the shift

I support IT equipment and its interaction with software: POS workstations, computers, tablets, printers, networks and displays. I assess existing equipment and compatibility before proposing repair, reconfiguration or replacement within the agreed scope.

  1. POS workstations and staff devices

    I select and configure hardware for the chosen software and workload. Checks cover power, mounts, connections, user accounts and workstation usability. Existing devices are assessed for condition and continued use so purchase decisions address a specific need.

  2. Printers, scanners and kitchen displays

    I configure compatible peripherals, kitchen print routing and order displays. Tests cover Cyrillic text, modifiers, comments, reprints and recovery after disconnection. For hardware faults, I establish the next step: maintenance, specialist repair or replacement; parts are agreed separately.

  3. Internet and Wi-Fi

    I assess coverage, routers, cabling and device connectivity. Guest and operational networks are separated where hardware supports it. I plan backup connectivity and test failover: a second connection is useful when staff know how work devices will switch to it.

  4. Connectivity and power interruptions

    I identify critical devices, propose suitable backup arrangements and test restart recovery. Offline behaviour depends on software, payments and connected services; each workflow is checked separately. Wiring changes and other specialist work receive requirements for the relevant trades.

  5. Preventive checks and repair arrangements

    I maintain an equipment and configuration register, track faults and plan updates and preventive checks. We agree consumables, spare devices and incident reporting. Refrigerators, ovens, coffee machines and other food-production equipment require specialist servicing, with a scope separate from IT support.

Integrations and access management

Give data a source and an owner

I connect services where doing so reduces repeated entry while keeping control clear. Before integration, I establish the source of each field, update direction and error handling. An available API is a starting point, not a finished connection.

  1. Menu, price and order exchange

    I configure supported exchange between the website, POS and external services. Tests cover identifiers, dish options, rounding and repeated delivery. Each data type has a defined authoritative source so a manual change is not silently overwritten by another system.

  2. Guest records and loyalty

    I help select and configure supported loyalty, discount, gift-certificate or follow-up tools. Earning, redemption, limits and refund handling are agreed before launch. Contact sources, communication permissions and staff access are reviewed with the owner; guest records need a known origin.

  3. Accounts, roles and backups

    I organise permissions for the owner, manager, cashier and contractors, help restore administrative control and configure available protections and offboarding. Where supported, website and data backups include recovery checks. The owner receives access details and a record of where essential materials are stored.

Training and working instructions

Staff need to know what to do

Training uses your operations and prepared data. Cashiers, managers and owners need different tasks and levels of detail. Short instructions remain available for use during a shift.

  1. Practice with everyday scenarios

    We practise shift opening, taking and changing orders, payment, refunds and closing. Stock staff work through deliveries, recipes and inventory counts. Employees perform the actions themselves, revealing unclear steps and interface or configuration problems.

  2. Rules for keeping information current

    I document who changes prices, adds dishes, marks items unavailable and updates the website. We define checks and colleague notifications after changes. New staff can learn faster when essential procedures are recorded and accessible rather than held only by the previous shift.

  3. What to do when something fails

    I prepare clear steps for lost connectivity, unavailable services, print failures and unprocessed orders. Instructions state what staff may do, what to record and whom to contact. Backup workflows are checked for duplicate orders, incorrect payments and missing information.

Continuing support for your venue

Keep routine changes under control

After launch come new dishes, staff, offers and integrations. You can arrange ongoing support or commission individual tasks. Scope, communication channels, working hours and urgent incident handling are agreed before service begins.

  1. Scheduled work and checks

    I organise website, menu, content and equipment tasks into a clear plan. Agreed critical workflows are checked, updates are scheduled appropriately and results recorded. Changes affecting a live shift have a planned work window and a way back to the previous configuration.

  2. Incident investigation and vendor coordination

    I identify whether an issue lies with a device, network, website or external service, gather reproducible details and prepare vendor support enquiries when needed. Response and resolution times are distinguished because fixes by banks, providers or software vendors are not entirely within my control.

  3. A clear report for the owner

    Reports show completed work, checks, open questions and decisions needed from you. The next period’s tasks reflect venue priorities: a seasonal menu, another location, an improved ordering flow or replacement of an unreliable device. Reporting should support practical decisions.

How the work is organised

From the first conversation to handover

The work is divided into clear stages, each with an outcome and checks. This lets us agree decisions in time, control spending and introduce changes in an order that suits the venue.

  1. Understand the starting point

    We discuss the format, locations, existing services and main difficulties. I receive the agreed materials and access. If a fault is already stopping operations, we first establish a temporary solution and urgent actions, then proceed to the wider audit.

  2. Agree the plan and estimate

    I prepare the task list, dependencies, outcomes and acceptance criteria. Purchases, subscriptions, shoots, site visits and external specialists are listed separately. We agree the venue’s contact person, approval timing and the first stage that will deliver a useful result.

  3. Prepare and implement

    I carry out the agreed configuration, development and content work. Test examples are checked before bulk imports or guest-facing activation. For operating venues, we choose a suitable changeover time, preserve necessary data and agree what happens if launch must be postponed.

  4. Verify real workflows

    We test normal orders and exceptions: changed ingredients, unavailable items, cancellations, payment errors and connection loss. Staff check their tasks; the owner receives results and remaining constraints. Launch follows checks of the operations critical to your format.

  5. Hand over and support

    I hand over the agreed access, materials, configuration notes and instructions, explaining updates and incident contacts. Ongoing support has its own scope: recurring work, separately charged tasks and the process for new requests.

Scope and cost

An estimate for your venue

Cost depends on the starting condition, location count, menu size, equipment, content and data-exchange complexity. Once the task is understood, I separate project work, ongoing support and payments to outside services.

  1. Audit and consultation

    You can start with an assessment and plan to inform further spending. The deliverable is an agreed document with findings, priorities and requirements for fixes. Audit depth, site visits and data access are defined in advance; implementation is estimated as the next stage.

  2. One task or a complete project

    A QR menu, shoot, website, stock-system setup or equipment service can be commissioned independently. A combined project defines their dependencies and launch order. Tasks discovered during the work are described and estimated before a decision is made to add them.

  3. Costs identified in advance

    Software subscriptions, hosting, domain, paid modules, advertising, hardware, parts and site visits are listed separately. Licensing and feature availability are checked when selecting the solution. The owner retains administrative control of business accounts and assets, with handover arrangements agreed explicitly.

Dedicated services

Explore specific services

  1. Poster implementation

    A dedicated service for configuring the system, menu, stock control and workstations, with staff training.

  2. Food photography

    Shoot preparation and food photography for menus, websites, delivery listings and advertising.

  3. Social media management

    Content, profile design, publishing and audience communication across agreed channels.

Before the project starts

Questions about working together

This covers the venue’s digital and technical operations: process review, software, business records, website, menus, content, promotion, equipment and training. I can combine these tasks into one project and implement agreed changes. Recipe development, food-safety audits and legal or tax opinions require the relevant specialists.

Yes. I will prepare findings, priorities and specific tasks for your team. Contractor discussions and verification of completed changes can be agreed separately. Any recommendations you later ask me to implement become a defined next stage; commissioning the full scope is optional.

Yes. Scope follows actual needs: organising the POS, connecting a printer, preparing a QR menu and updating map information may be sufficient. Small venues particularly benefit from knowing necessary costs in advance and avoiding features nobody will use.

No. I first assess the current tools, access and scope for fixing their limitations. Poster may be one automation option, and improving the existing website may be sufficient. Replacement is proposed when requirements and the current system’s limits justify it.

Work can usually be divided into preparation, testing and an agreed changeover. The sequence depends on systems, data and time between shifts. We establish potential downtime, a fallback and who approves launch. A no-downtime promise requires an assessment first.

This service covers computers, tablets, POS workstations, compatible printers, scanners, networking equipment and displays. Maintenance scope follows an assessment of models and condition. Complex hardware repair and food-production equipment servicing require a separate assessment and specialist service.

Data review, software configuration, website development, content and some support can be handled remotely. Photography, network surveys and physical device work may require a visit. Travel availability, location, your staff’s involvement and costs are agreed for the specific task.

Yes. I first review source quality, accuracy and usage rights. Some materials can be improved through copy editing, image processing, cropping or menu restructuring. If an image lacks quality or shows outdated presentation, I explain what needs reshooting or replacing.

It includes the agreed list, such as website and menu updates, social content, technical checks and staff support requests. Publishing volume, support hours, visits and extra tasks are specified separately. Round-the-clock cover is not included by default.

Business accounts are set up under the venue owner’s control. Access, prepared materials and documentation are handed over within the agreed scope; development and photography rights are recorded in the agreement. Third-party services and assets remain subject to their suppliers’ licences.

An estimate follows an initial review of the task and source data. Timing depends on menu size, record quality, content preparation, equipment purchasing, access and approvals. A phased launch can address critical processes first, followed by the website, materials and further improvements.

Describe the format and location, number of venues, current setup and main difficulty. Include website and social links, the software in use and the outcome you want. Passwords are not needed in the first message; required access and how to share it are agreed once the task is defined.

Start with your situation

What does your venue need?

Tell me about your format, existing software and main task: opening, operational problems, a new website, delivery or ongoing support. Include your location, venue count and links. We will establish the starting point and materials needed for an estimate.

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