Guide index
A useful management guide should survive contact with your till export, supplier invoice and operating reality. These pages expose every formula and separate examples from claims.
What every guide includes
- A reproducible service or management scenario instead of a feature list.
- Visible formulas, units, assumptions and limits.
- Worked MAD arithmetic clearly separated from your own restaurant data.
Guide 01 · DecideChoose restaurant POS software in Morocco.
Feature comparisons miss the decisive question: can the POS survive your real service on your hardware? This guide turns a sales demonstration into a sixty-minute trial protocol.
Test a complete order, an actual network outage, printers, staff permissions, twelve-month cost and a usable data export. Apply the same scorecard to Kiwi and every alternative.
Guide 02 · MeasureCalculate food cost for one dish and one period.
Separate the recipe’s planned cost from actual consumption between two inventory counts. The guide covers unit conversions, yield, portion cost and theoretical-versus-actual variance.
A worked chicken tagine shows every MAD line, followed by a local calculator for your portion cost, selling price and target rate.
Guide 03 · ExplainBuild inventory that explains every variance.
Give each ingredient one base unit, record every movement, count according to risk and calculate the variance in quantity before valuing it in MAD.
The worked chicken example runs from opening inventory to physical count, then converts usage and supplier lead time into a reorder point.
Guide 05 · PlanTurn monthly costs into a sales and cover target.
Break-even connects fixed costs, contribution ratio, average check and operating days. The worked example verifies each step from monthly sales to covers per day.
A browser-only calculator lets you replace all four assumptions without sending or storing your numbers.
Guide 06 · PrepareOpen a restaurant in Morocco without committing to premises too early.
Check the project, premises and applicable procedures, then connect budget, menu, inventory, POS and a service rehearsal in one sequence.
The guide keeps company formation, project-specific permissions and operational readiness separate. Its MAD budget is a fictional worked example, not a market average.
Editorial methodPublish less, make every page usable.
- Start from a precise operator decision, not keyword volume.
- Show the formulas, units, assumptions and limits behind every example.
- Never present a teaching amount as a Moroccan market average.
- Publish equivalent French, English and Arabic editions with reciprocal hreflang.