Blog & guides
From QR menu prices to iiko integration — practical, with numbers.
Restaurant Trends 2026: Which Ones Pay and Which Are Just Fashion
Every year brings a trend list, and half of it does nothing for a restaurant. Below are five shifts, each with an honest answer to "do you actually need this?". Written for the Uzbek market, not for New York.
Read →Restaurant Terms: 50 Words Explained in Plain Language
Restaurant vocabulary is a mixture: some words from Russian, some from English, some local. A new manager confuses food cost with waste and prep with production. Here are fifty of the most-used terms, defined and placed in context.
A Self-Service Kiosk: Kill the Queue or Grow the Check
A kiosk solves two different problems, and most people only think about the first. One is the queue: six people at the till at lunch and the seventh walks out. The other is the check: a kiosk never forgets to offer the extra sauce. Decide up front which matters more to you.
Cashback and a Guest Database: Not New Guests, Returning Ones
A new guest is expensive: advertising, aggregator commission, paying a blogger. A returning guest is nearly free — you already have their number. The problem is that most restaurants don't even have the number. This is about building a guest database and what to do with cashback.
Restaurant Reports: Six Numbers, Each Changing One Decision
A till produces hundreds of numbers, which is exactly why nobody reads them. Six reports are enough for day-to-day decisions. Each answers one precise question: when is it busy, who sells more, which dish is dead weight, how often does a table turn.
Choosing a POS: iiko, r_keeper or a Plain Tablet Till
Choosing a POS is a restaurant's longest-lived decision. Menus and interiors change; the till stays for years, with accounting, stock and staff habits hanging off it. Here is an honest comparison of three options, including "you don't need a POS yet".
A Restaurant Telegram Bot: Catalog, AI Orders and Kitchen Alerts
In Uzbekistan a guest will not install your app, but they open Telegram fifty times a day. That makes a bot a cheaper and faster channel than a mobile app. This article covers a bot's three jobs: catalog, ordering and staff alerts.
Aggregator Commission or Your Own Delivery: Run the Numbers
An aggregator brings orders but takes a fifth of the bill. Your own site is cheap, but you have to bring the guest to it yourself. The right answer is not either/or — each has its place. Below, an exact calculation for a 1 000-order month.
Raising the Average Check Without Pressuring the Waiter
"Offer the dessert" is said before every shift. By the evening nobody does it: the waiter is rushed, the room is full, it slips. Tying the average check to the interface rather than to a person is far more reliable. Seven methods below, each with a number.
Dish Cost: The 30% Rule and Where It Breaks
"Keep food cost at 30%" is the most repeated rule in the restaurant trade. It is usually right, but it behaves completely differently for plov and for drinks. How to cost a dish, where to book the trim loss and how to set the price, with a worked example.
Menu Engineering: Out of 90 Dishes, 7 Make the Money
If your menu has 90 dishes, 7–10 of them bring 60% of the revenue. The rest eat stock, space and kitchen time. Menu engineering is how you see that and rebuild the menu. You need neither a calculator nor a consultant: both numbers already sit in your till.
Restaurant Automation: Where to Start and What to Leave Alone
Most owners start automating with the till, and that is where the expensive mistake happens. The real starting point is the guest's order path: where they sit, how they call, how they pay. Here is that path, step by step, with numbers.
Automating a Choyxona: Topchans, Hookah, Plov and 20+ Tables
A choyxona is not a regular restaurant. The tables are outside, a guest sits for three hours, and the order arrives in pieces: tea first, then plov, then hookah, then tea again. One waiter runs around 25 topchans. This guide is about cutting that running, without tablets or an expensive POS.
Connecting Uzum Tezkor and Yandex Eats: Codes, Menu, Order Flow
Connecting to an aggregator has two parts. The first is the contract with the aggregator, and that's on you. The second is technical: menu, availability, order intake, statuses. In many restaurants the second part is done by hand: an operator reads the order off a tablet and types it into the till. This article is about removing that job.
How to Launch a Restaurant Delivery Website in 6 Steps
An aggregator takes a cut of every order. A guest orders 120 000 UZS of plov and you receive less. With your own delivery site the order goes straight to the kitchen with no commission, and on laCafe the site comes with the Start package. How to launch one (domain, zones, courier, payments) is what this guide covers.
Table Tablet vs QR Menu: When Each One Wins
Both do the same job: the guest orders alone, nobody waits for a waiter. In the laCafe package both are unlimited, so the subscription costs the same. The difference lies elsewhere: a tablet has to be bought, charged and repaired, while a QR needs only a sticker. This article takes three real places (an outdoor choyxona, a fast-turnover cafe, a premium restaurant) and shows which fits where.
QR Menu iiko Integration: What Syncs, What Doesn't
You run iiko and want guests to order from a QR or a tablet. One question matters: does the order land in iiko by itself, or does the cashier retype it? This article covers how the laCafe plugin works inside iikoFront, what syncs, and where things can trip you up.
QR Menu Price in Uzbekistan, 2026: What It Really Costs
Search for 'QR menu price' and the answers run from zero to 990 000 UZS. The spread is huge because everyone is selling something different. This article puts three local offers side by side, counts the hidden costs, and works the numbers for 5, 12 and 25 tables.
How to Create a QR Menu for a Restaurant: 5 Steps
There are two ways to make a QR menu. The first is a link to a PDF, done in half an hour. The second is a real QR that lets guests order from their phone. This guide walks through both, step by step, and tells you which one fits your place.
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