Kiwi Guides · Restaurant · Morocco
Guides for running a better restaurant.
Methods you can check yourself: protocols to run during service, formulas that keep every unit and assumption visible, and worked dirham examples you replace with your own numbers.
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- Published guides
- 7
- Languages
- FR · EN · AR
- Last reviewed
The library
7 published guides
Opening & regulationStart here Customers & loyaltyStart here Restaurant loyalty: not every customer needs the same discount
Match the offer to what a customer actually did, instead of handing the same discount to everyone.Profitability & financeStart here Restaurant break-even point: formula, MAD example and daily cover target
Turn your fixed costs into a target for sales, covers and operating days, one step at a time.POS & operations Restaurant POS software in Morocco: 7 tests before you sign
A sixty-minute protocol to check that a POS survives your service, your printers and your network drops before you sign.Inventory & food cost Restaurant food cost: formula, MAD example and actual cost
Separate the cost your recipe sheet predicts from the cost you actually observe between two counts, then test your price per portion.Inventory & food cost Restaurant inventory management: the method that explains variance
One unit per ingredient, every movement recorded, and a variance explained in quantity before it is valued in dirhams.Menu & sales Restaurant menu engineering: the matrix, formulas and a worked MAD example
Cross unit sales with contribution margin to see which dish to keep, promote, rework or retire.
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Guided paths
The same guides, read in the order the decision gets made.
Open a restaurant
From a checked project to the first service, without committing to the premises too early.
- 1How to open a restaurant in Morocco: 9 checks before you sign a lease
- 2Restaurant POS software in Morocco: 7 tests before you sign
- 3Restaurant menu engineering: the matrix, formulas and a worked MAD example
3 guides
Master your costs
Measure what a dish costs, explain the stock variance, then turn both into a target.
- 1Restaurant food cost: formula, MAD example and actual cost
- 2Restaurant inventory management: the method that explains variance
- 3Restaurant break-even point: formula, MAD example and daily cover target
3 guides
Make operations reliable
A POS that holds through service, and stock whose every movement can be traced.
- 1Restaurant POS software in Morocco: 7 tests before you sign
- 2Restaurant inventory management: the method that explains variance
2 guides
Improve menu profitability
Classify the dishes, verify what they really cost, then test the result against break-even.
- 1Restaurant menu engineering: the matrix, formulas and a worked MAD example
- 2Restaurant food cost: formula, MAD example and actual cost
- 3Restaurant break-even point: formula, MAD example and daily cover target
3 guides