Retail
A practical guide to retail inventory management.
From the first product record to the next reorder, build a stock routine your team can understand, repeat and check.
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Editor’s picks
Before the first guest: a restaurant opening checklist.
Bring the menu, floor, kitchen and checkout into one opening routine.
Sell-through rate: what sold, what stayed and what to do next.
Turn one clearly defined batch of stock into a useful buying conversation. Here’s the formula, a worked example and a calculator you can try.
One catalog starts with one clear source.
Questions to settle before you connect online selling with your in-store operation.
Two counters, one guest experience.
Plan the retail and food-service needs of a clubhouse before evaluating course-management software.
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Meet Hugsy: a little help on every page.
Find the right product, a published answer or your owner login without losing your place. Meet the small guide built into the Taply website.
Explore the Restaurant workflow before your demo.
Take a sample order, look at the guest’s side of checkout and bring better questions to your walkthrough. The Restaurant page now gives you a closer look at the service journey.
Free tools for your next business day.
A supplier order, a shelf count or a menu refresh starts with a few useful details. Explore Taply’s growing collection of browser tools, worksheets and editable templates.
Leasing a restaurant space: a practical decision guide
A beautiful room is only the beginning. Compare the location, working layout, full occupancy cost and lease responsibilities before choosing a space for your restaurant.
Restaurant terms: a shared language for better service
From the pass to the dining room, a short phrase works only when everyone understands it. Use this practical glossary to introduce common restaurant terms and agree how your own team uses them.
Restaurant cost of goods sold: from stock count to useful insight
A supplier invoice shows what you bought. It does not, by itself, show the cost associated with a period’s sales. Bring the opening stock, purchases and closing count together before interpreting your restaurant’s COGS.
Temporary restaurant staffing: prepare the team before the rush
Extra help works best when the assignment is clear. Define the role, confirm the working arrangements and prepare a practical first shift so temporary team members can contribute with the right support.
A better restaurant experience, from arrival to goodbye
A thoughtful meal is a sequence of small, well-handled moments. Walk the visit from the guest’s side, then give your team a clear way to handle the places where that experience can break down.
Food plating that works beautifully in real service
A good-looking dish also needs to be comfortable to eat and practical to repeat. Develop the presentation alongside the recipe, then test it on the plate, at the pass and on the way to the table.
Smaller portions. A more considered menu.
A smaller dish can be a useful choice when its purpose, portion and price are clear. Plan the recipe and service around that choice, then test how it works for guests and the kitchen before expanding the menu.
Restaurant menu design: make every choice clear
A considered menu helps a guest understand the food, the price and the next step. Build the information first, then give it a layout that works at the table, at the counter and on a phone.
How to respond to restaurant reviews with care
A useful reply starts with understanding the visit. Give the guest a clear next step, give the team a specific issue to review, and keep the public conversation calm and accurate.
Design a restaurant floor plan around the way you serve
A good floor plan connects the guest’s arrival, the kitchen’s work and the team’s next move. Start with those journeys, then decide where the furniture belongs.
Food cost percentage: the formula, the count and the next step
Start with a consistent inventory count and a clearly defined sales period. Then use food cost percentage to find the questions worth asking about purchasing, portions and waste.
A restaurant employee handbook: 14 areas to make clear
Give every colleague a reliable place to find everyday answers. Build the handbook around real situations, with clear contacts, approved policies and a version the team can recognize.
Restaurant profit margins: understand what the numbers leave out
Sales, gross profit, operating profit and cash tell different parts of the story. Use a clear definition and a worked example before deciding which number to improve.
Ghost kitchens and virtual restaurants: plan the whole operation
A delivery menu still needs a kitchen, a team and a reliable handoff. Compare the operating models, follow one order through the room and understand the costs before adding a new brand.
Choose a commercial kitchen layout that fits your service
The best arrangement depends on the work: receiving, storing, preparing, cooking, plating and cleaning. Compare five common layouts, then test the complete journey with your team.
Restaurant startup costs: build a budget you can explain
Separate the money needed to open from the money needed to keep operating. Build the estimate from the actual premises, menu and agreements, then make the timing and uncertainty visible.
Food waste technology: choose tools that change the daily routine
From a simple waste log to connected equipment, the useful tool is the one that helps the team find a cause and act on it. Start with a measurable problem, then compare the options.
Build a restaurant handbook your team can use
Bring everyday expectations, useful contacts and approved policies into one document that stays current.
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