Guide
Why the kitchen ticket should print the moment the order is taken
What changes when the waiter stops running to the kitchen? Turning an order into a ticket at the moment it is saved changes both speed and error rate.
Blog
What we write for your business
From choosing a printer to closing the day — what we have learned on site.
Hardware
Choosing a thermal printer for a café or restaurant
80 mm or 58 mm? Network or USB? Buying the wrong printer drags setup out. Here are the criteria we test against in the field.
Product news
Cutting printed menu costs with a QR menu
When a price changes, is it a trip to the printer or a single click? A QR menu shows the current price and removes the printing bill.
Running a venue
Five ways to cut order errors on a busy shift
On a Saturday night everybody is rushing. The right tool and the right habit take most of the "but I told you" out of the evening.
Guide
Closing the day: from the till to the books
Counting the drawer, card takings, the cash difference… If the end-of-day report is right, the file that goes to your accountant is right too.
Guide
How to choose a POS system for a café: 7 criteria
Pricing, printer compatibility, ease of use, split payments, free trial — compare the criteria before you buy a POS for your café.
Guide
Restaurant and café POS prices in Turkey, 2026 edition
Monthly POS fees, packages, hidden extras and the yearly discount — a look at what an order system really costs a Turkish venue.
Guide
Split payments: four people, four cards, one bill
Four friends on one bill — cash plus cards, or an even four-way split. Handling it cleanly is what turns a cashier into a fast one.
Hardware
Thermal printer buying checklist for a POS
80 mm, ESC/POS, Ethernet or USB, CP857 Turkish, drawer port — six criteria that tell you whether a printer will actually work in your venue.
Running a venue
Reservations that do not double-book, plus deposits
No more "we forgot the table" on a Saturday. Auto collision checks, deposit tracking and the no-show log change the quality of the evening.
Product news
Café stock control: waste, margin and why it matters
Recipe-based deduction, count sheets and the COGS report — without stock you do not know your actual profit, no matter how busy the café looks.
Guide
Seven wins from a QR menu: save the print run
Reprints, allergen disclosures, photos and one-tap sold-out hiding — a QR menu is a permanent menu template that follows the product record.
Product news
Kitchen printer connections: LAN, USB, agent, browser
Four ways to connect a kitchen printer, from the simplest to the most robust, with pros, cons and when to pick each one.
Running a venue
Restaurant bookkeeping integration: till → books
The end-of-day Z-report lands in the ledgers automatically — cash, bank, supplier, customer and KDV without the owner typing a second time.
Guide
Multi-branch restaurant management from one screen
You open the second venue and suddenly things fall between two stools: central menu, per-branch reports, permissions and a single owner account.
Running a venue
Measuring waiter performance: five numbers that pay for themselves
Bills opened, revenue, average cover, void ratio and suggestive selling — measured staff perform better, just because the numbers are visible.