Resources
Guides for running the room.
A short, curated library of useful reading on payments, systems, and the operational side of running a restaurant.
From Inservo
58% of diners will pay more for a tasting menu. Are you charging for the experience?
58% of UK diners would pay more for tasting menus, and one London restaurant lifted digital sales 626% by selling window seats (industry research, 2025).
Guest behaviourHuman service or self-service? UK diners want both — here's the split
68% of UK diners prefer human interaction, but nearly half of under-35s prefer self-service. Why hybrid service models are winning.
Guest behaviour43% of young adults don't drink at all. Is your drinks list keeping up?
43% of UK 18- to 34-year-olds have stopped drinking entirely, and 52% of consumers say they are likely to order mocktails (consumer research, 2025).
OperationsThe real cost of no-shows in 2025 — and how deposits fix it
With £3.4bn in new costs and NICs at 15%, UK restaurants can no longer absorb empty tables. How deposit policies protect revenue without hurting bookings.
Guest behaviourSolo diners are up 14% and big tables are up 13%. Design the room for both
Solo dining grew 14% year on year and parties of six or more grew 13% — both ends of the party-size curve are rising at once (OpenTable).
Guest behaviourRestaurant loyalty in 2025: why app rewards beat blanket discounts
48% of UK diners aged 16–34 redeemed restaurant app rewards in six months. What the loyalty surge means for independent restaurants.
OperationsRestaurant staffing: vacancies are still 48% above pre-pandemic levels
Hospitality vacancies remain 48% above pre-pandemic levels — 132,000 unfilled roles — and 30% of new hires leave within three months (industry research, 2025).
Guest behaviourQuality vs value: what UK diners actually want in 2025, by age
64% of over-45s prioritise food quality while 52% of 16–44s prioritise deals. How restaurants can serve both without discounting themselves to death.
OperationsWhere does a restaurant's money go? Wages now take 37.5p of every pound
Wages consume 37.5% of UK restaurant revenue, purchases 28.3% and rent 14%, leaving an average profit of just 6.3% (industry research, 2025).
Industry dataDine-in vs takeaway: where UK restaurant revenue is actually going
Takeaway revenue grew 48% between 2019 and 2024 while dine-in grew 16%. What the shift means for pricing, capacity and systems.
Industry dataHow big is the UK full-service restaurant market? £24.7 billion and climbing to £30 billion
The UK full-service restaurant market is worth £24.7 billion in 2025-26, with 29,341 businesses and a forecast of £30 billion by 2030-31 (industry research).
Industry dataUK restaurant industry statistics 2025: market size, growth and key trends
The UK foodservice market reached an estimated £137.4bn in 2024 and is forecast to grow 29% by 2029. The key statistics every restaurant operator should know.
OperationsRestaurant wi-fi and the guest experience: more than a password
37% of UK diners have used a restaurant's wi-fi, rising to nearly half of under-35s. How connectivity earns dwell time, data and social reach.
Payments and cost
Card processing fees explained
A clear breakdown of interchange, assessment, and processor markup — the three parts of every card fee.
stripe.comInterchange-plus pricing explained
Why interchange-plus is the most transparent way to price card payments, and how to read a rate.
wise.comInterchange fees, in plain English
A jargon-free explainer on what interchange fees are, who pays them, and how they are calculated.
expertsure.comMerchant accounts and card machines
A UK-focused review of payment processing options, fees, and what to watch for in the small print.
Systems and EPOS
Choosing an EPOS for a small UK restaurant
A practical buyer's guide to EPOS for UK hospitality — features, fees, hardware, and contract terms.
smartpubtools.comAn operator's hands-on EPOS review
A working UK pub landlord's honest take on running EPOS in a real restaurant, with the trade-offs spelled out.
stripe.comCard terminal rates explained
What a terminal rate is made of, and how to track an effective rate so fees don’t quietly creep up.
Operations and revenue
How to improve table turnover
Practical ways to serve more covers per service without making guests feel rushed.
localbrandhub.comA guide to restaurant booking websites
How online booking changes a restaurant's operations, and what to look for when comparing systems.
tableshift.coSetting a restaurant deposit policy
How deposits and card holds work, how to size them, and how they shift no-show behaviour.
See it run on one record.
We’ll walk you through reservations, ePOS, and payments on one record.