Restaurant POS + Kitchen Display System (KDS)
How the table-to-kitchen flow works without paper, why a KDS beats handwritten order tickets, and a checklist for choosing the right restaurant POS.
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Blog
#fnb
Articles about fnb — Practical guides on POS, inventory, accounting, and local marketing for growing businesses — from the Tenavora team.
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Food Cost 101: Costing Recipes and Pricing Your F&B Menu
How to calculate food cost per portion: recipe costing, ingredient yield, waste, target cost percentage, and setting menu prices that keep you profitable.
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Digital Marketing for Restaurants & F&B Businesses
Digital marketing tactics specific to restaurants, cafés, and F&B — from Google Maps to reviews, food photos, and social media that fills tables.
2 min read Read more -
FEFO: Managing Expiry-Dated Stock So It Stops Eating Profit
Food, cosmetics, and medicine all fight the expiry date. Learn FEFO rotation, batch tracking, and shelf habits that push expired write-offs toward zero.
3 min read Read more -
Managing Cake and Catering Pre-Orders: Deposits, Capacity, Delivery
Cake and catering businesses sell promises, not stock. How to run deposits, cap production capacity, and keep delivery schedules from blowing up.
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Building Restaurant Shift Schedules That Actually Hold Up
Understaffed rush hours, overstaffed slow days, swap chaos — a practical guide to F&B shift scheduling for small restaurants and cafes in Indonesia.
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Menu Engineering: Sorting Stars, Plowhorses, Puzzles, and Dogs
Classify every dish by margin and popularity — star, plowhorse, puzzle, dog — then apply the right move per quadrant to lift restaurant profit.
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Restaurant Food Cost Creeping Up? These Are the Four Leaks
Food cost rarely explodes — it crawls. Portion drift, unlogged waste, quiet ingredient price hikes, and small theft: how to find and plug each leak.
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Opening a Second F&B Location: Real Readiness Signs and Common Traps
Busy is not the same as ready. The signals that show your restaurant can handle a second location, and the traps that drain cash from the first one.
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