Editors & Restaurant Operators
Restaurant operators, technologists and growth specialists who built and run Kitxens. Editorial standards are set here. Every Magazine piece is read, refined and approved by the team before publishing.
Articles by Kitxens Editorial Team (7)
The Restaurant Tech Stack of 2026, Decoded
After ten years operating restaurants and three building the technology that runs them, here is the only field guide to the modern stack I trust. Six layers. What's commoditized. Where the real margin lives.
The Online Reputation Playbook We Install in Week One
Reviews drive between 35% and 50% of new traffic to the average restaurant in 2026. This is the exact six-step operating playbook Kitxens installs in week one — written for operators, not marketers.
Cost Control in the Modern Restaurant: The Five Numbers That Quietly Destroy Margin
Food cost and labor get all the attention at every monthly review. Five other line items quietly determine whether an independent restaurant survives 2026. After auditing hundreds of P&Ls, here is what we keep finding.
Case Study: How a 4-Location Operator Lifted Direct Orders 38% in 90 Days
A real European operator. Real audited numbers. The exact three changes we deployed in 90 days that moved a stalled multi-location group from flat year-over-year into compounding growth. No paid ads. No menu change.
WhatsApp for Restaurants: The Operating Guide We Wish Existed in 2022
WhatsApp is now the dominant guest channel in southern Europe and Latin America — and the most operationally mishandled. Here is the complete operating guide: triage, response cadence, agent boundaries, and the numbers that matter.
How to Cut Restaurant No-Shows by 40% Without Losing Bookings
No-shows quietly cost the average mid-market restaurant between €60k and €120k a year in foregone revenue. Here is the four-layer operating system we install — confirmations, holds, deposits and post-mortems — calibrated by venue type.
Dynamic Pricing in Restaurants: When It Works, When It Backfires
Airlines did it. Hotels did it. Restaurants are now experimenting — clumsily, often. After running pricing experiments across 60+ venues, here is the operator's view: where dynamic pricing creates margin and where it destroys trust.