Notes from the line
Guides and stories for people who run restaurants, from the team that builds Drayton. Most of us have worked a Friday service, and it shows.
What your POS should do when the internet drops
Every restaurant loses its connection eventually. Here is what should keep working, and what to ask any POS company before you sign.
Marcus Webb
The real cost of delivery app commissions for a 60-seat restaurant
Delivery apps charge 15 to 30 percent per order. We worked through one restaurant's numbers to see what moving pickup orders to its own page was worth.
Elena Ortiz
Setting up kitchen stations: grill, fry, cold and expo
Most kitchens run better with three to five stations. How to split the menu, where to hang the screens and what the expo should see.
Priya Nair
An 86 list the whole building can see
When the branzino runs out, the host, the servers, the online menu and the delivery apps should all know within a minute.
Sam Kowalski
Tip pooling without a spreadsheet
Most restaurants pool tips in a spreadsheet after close. Here is how to set shares once and let the report do the math.
Elena Ortiz
See your own menu on Drayton before you switch
Send us your menu before the call and we load it for you, so the demo shows your tables, your stations and your prices. Twenty minutes, no slides.
The restaurant POS for counters, tables and kitchens. Built in Chicago by people who have worked a line.
West Loop, Chicago, Illinois
Drayton