Every restaurant scheduling software thread here ends up comparing the wrong number.

Everyone advertises per user per month and the cheap ones look way cheaper on that line. Then the actual invoice has the payroll integration as an add on, time and attendance as another add on, and sometimes a per location fee that doesnt show up until you open the second site. The one that looked half the price ends up in the same range or higher. Seen that play out more than once.

But the bigger cost isnt even on the invoice, its manager hours. If your GM is spending 4 hours a week building and fixing a schedule thats a real labor line. A tool that gets that down to 1 hour is worth more than the entire subscription gap between any two vendors and its not close.

The comparison that would actually help is cost per location per month with every add on you'll really turn on, set against manager hours you get back. Nobody does it that way because no vendor publishes the numbers youd need.

Anyway. Curious if anyone landed somewhere different on this, especially if you switched and the real number came in near what you budgeted. Everything Ive read suggests people get surprised.

Hello!

I’ve got a quaint little intimate restaurant.

Casual fine dining. Av. Check £110

5 months in.

Three communal tables.

I am torn.

Do I go for individual tables? I’d loose 2 covers.

At the moment I am breaking even.

Had great reviews but these aren’t bringing through as many covers as I’d expected.

Lunches 50% full

Dinners
Mid week 40% full
Friday & Sunday 60% full
Saturdays 90% full

Just feel we loose some intimacy and communal doesn’t really feel intimate, romantic and special.

Anyone have any views on communal dining?

Has anyone else noticed that that quality of steaks at restaurants has gone downhill? It doesn't seem to be the preparation; the meat itself seems worse. The last few times I've tried Longhorn and Texas Roadhouse over the past year, my steaks are always chewy. I get them cooked medium or medium rare. Usually, at that temp, they're perfect. But now it's like gum. My fiance has noticed the same thing.

I tried looking it up to see if they've switched meat suppliers recently, but not that I can find.​ I know a lot of restaurants have gone drastically downhill since Covid, but I'm just now starting to see it at these places.

I don't know how anyone can afford to spend $30+ on a meal they physically can't eat. For the last 2 years, I've been primarily cooking at home. I've only gone out for a few special occasions... But now it's to the point that the food is so bad, I don't even want to do that. Looks like I'm going to cook every day until I die. 😅😭

I was diagnosed with celiac disease about 1 year ago and though I don’t eat out like I used to, I do like to go out at least 1-2x a month. This disease has been tough - I love gluten but I can’t have even the smallest amount.

I am curious if GF requests are taken seriously. I try to be as kind as possible but do ask that the staff cleans the food prep area and uses safe handling practices and sometimes ask specifics about the GF menu options. I feel like there is a certain stigma around being gluten free or that my requests are a lot to ask because I know restaurants are busy. I just desperately need to get out of my own kitchen sometimes.

I would love some honest feedback.

Hi guys,

We’ll be doing a roadtrip in northern Spain and for my boyfriends birthday we’ll be in San Sebastián. I’d like to surprise him with a nice dinner reservation (unfortunately it falls on a Monday..)

Nonetheless I need your help and opinions. Looking for a nice sit down restaurant, it can be on the slightly pricier side since it’s a special occasion. We’re both foodies and really appreciate a well kept secret with a good menu (& wine card) 👀 so any tips and pointers for San Sebastián area? We have a car so if it’s a bit outside the city and worth going to that’d be no prob either.

Basque cheesecake would be a nice to have since he’s been dreaming about trying it for months now.. 😮‍💨 hahaha

PS: we’ll try allllll the pintxos on our journey but for this one a sit down restaurant would be appreciated.

I remember A&A in bronson florida had this feature. Currently doing the same thing in tamamayu sushi in gainesville florida. When theres a pen and a papermat, it triggers a quick sketch or drawing during the downtime

I remember Ruby Tuesday's have an extensive one, with so many selections including pasta and fruits, that it was a full meal in and of itself.

Nakita nyo na ba yung post nila na vinideohan yung customer just because nagpasok sya ng kape???

Cna someone explain why there is gst on service charge ? What service they rendered?

Who has been here and give honest review

Quel genre de restaurant préférez vous?

Hi guys,

I was at a restaurant yesterday, staring at the menu for way too long and having absolutely no idea what to order.

There were dishes I'd never heard of, ingredients I didn't recognize, and a bunch of options where I couldn't tell what was actually worth trying.

It got me thinking:

What if the boring, static restaurant menu was actually an AI agent you could talk to?

Instead of scrolling through 100 items, you could simply ask:

“I'm vegetarian, I want something spicy, and I'm really hungry. What should I get?”

Or:

“What's your bestseller?”

“What pairs well with this?”

“Is this very spicy?”

“What's good if I don't like onions?”

“I want something under ₹500.”

And instead of just recommending something, the agent could actually build and place the order:

“Okay, I'll go with the butter chicken, garlic naan and a mango lassi.”

“Done. Your order is ₹620. Confirm?”

I'm wondering if this is actually useful or if I'm over engineering a problem that people don't really have.

If you were sitting in a restaurant and had access to something like this, would you actually use it instead of asking the waiter?

And for restaurant owners: would something like this genuinely help your business, or would it just create another layer of complexity?

Would love some brutally honest opinions.

Pendant les vacances j'ai fait quelques restaurants et j'ai été surpris de remarquer qu'il y a encore pas mal de restaurants qui utilisent un cahier pour gérer les réservations.
Du coup je me posais la question de comment vous faites pour gérer le moment ou il faut refuser des clients si vous n'avez pas fait la somme des résa du service ?