FoodRazor Blog

Resources for the F&B industry during Phase 2 (Heightened Alert)

We’re nearing the end of the second week of Phase 2 (Heightened Alert) and many F&B establishments are experiencing a slowdown amid the...

Insights from the R&CA: How Australia's Restaurant Industry is Coping with the Pandemic

We had the great opportunity to interview Anthea, Membership Manager representing the states of Victoria and Tasmania from the...

76 Must-Know Restaurant Slangs

Are you an expert at these restaurant terms? It's a whole new language of its own! 2-top, 4-top: Refers to the number of guests you seat...

25 Questions to Cross-sell and Upsell your Menu Items

Upselling and cross-selling are techniques that require training and experience. There has to be a balance between...

How to Calculate the Cost Of Goods Sold (COGS)

For restaurants and cafes, the cost of goods sold (COGS) is easily one of the most important metrics to measure and track. Simply put,...

How to respond to Restaurant Reviews + Templates

Some people may think, "Aren't the reviews just there, why do I have to reply to them?" That's one way of seeing it but if you, as a...

Restaurant Website Checklist

Do you have a website for your restaurant or cafe? Have you been utilising it to its maximum? A lot of restaurateurs face the same...

Restaurant/Cafe Marketing Guide

We've compiled a masterlist of resources for small to medium business keen or in need of some marketing help but have yet to truly dive...

Fighting Covid-19: Resources for Restaurants

With the virus blanketing cities worldwide and widespread shutdown of restaurants, we’ve compiled different resources that the restaurant...

Surviving the Coronavirus Crisis: Restaurants

This worldwide pandemic has everyone in hysteria. Cities in the USA are suspending restaurant operations, global restaurant sales are...

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