Geschrieben aus echten Betreiber-Suchanfragen.
Food cost formula: calculate plate cost and price a menu
The food cost formula, worked through on a real Thai dish in baht: cost a plate with yield and sauces included, then price your menu to hit a target food cost percentage.
Kitchen display system vs kitchen printer: the real test
A kitchen display system swaps paper tickets for a screen. When a KDS earns its keep in a Thai kitchen, what it costs per screen, and when printers still win.
Cloud POS vs on-premise: the five differences that matter
A cloud POS keeps your data in a data centre; an on-premise POS keeps it on a box in your back office. The five differences that decide which one a Thai restaurant regrets.
Restaurant management system: what you actually need
What a restaurant management system really covers, which parts earn their keep at your size, and the order to switch them on. In baht, for Thai operators.
Restaurant billing software: split bills, ++ and tax invoices
What restaurant billing software has to handle at a Thai checkout: splitting a bill without re-keying it, 10% service charge and 7% VAT, PromptPay next to card, and full tax invoices on request.
iPad POS system for restaurants: the hardware you need
What restaurant POS hardware actually costs in Thailand: an iPad POS system at ฿16,900 versus a ฿6,990 Android tablet, printers, a cash drawer, and what you can skip.
Collections, start to finish.
Getting started
Set Papaya up and get your restaurant running on it — the essentials, in order.
Open guide →3 articlesFood cost & margin
Cost your recipes, cut waste and protect margin without touching the menu.
Open guide →4 articlesOnline & multi-channel ordering
Run dine-in, QR, takeaway and delivery from one menu and one kitchen queue.
Open guide →5 articlesChoosing a POS
Buy the right restaurant POS — the questions, trade-offs and fees that actually matter.
Open guide →3 articlesRunning the floor
Coursing, floor plans, staff and service — the day-to-day of a busy room.
Open guide →Ihr Vergleich.
Restaurant revenue, average check & covers benchmarks by segment (2026)
Typical monthly revenue per outlet, average check, covers per day and revenue growth across restaurant segments — a yardstick for restaurateurs and F&B managers sizing up performance.
Bericht lesen →MarginsRestaurant food cost, labour & prime cost benchmarks by segment (2026)
What healthy food cost, labour and prime cost percentages look like across restaurant segments — from quick-service to fine dining — and how to read your own numbers against the band.
Bericht lesen →Rechner, die die Frage sofort beantworten.
Keine Anmeldung, keine E-Mail-Sperre. Zahlen eingeben und die Antwort erhalten — dann den Guide lesen, der erklärt, was damit zu tun ist.
Wareneinsatz-Rechner
Zutatenkosten und Ausbeute eingeben, um die tatsächlichen Tellerkosten und die Marge bei Ihrem Menüpreis zu erhalten.
Menüpreis-Rechner
Rückwärts von einem Ziel-Wareneinsatz-% zum Preis, den Sie für jedes Gericht verlangen sollten.
Break-even-Rechner
Fixkosten, Primärkosten und durchschnittlicher Bon rein — Gedecke pro Tag bis zum Break-even raus.
Sie vergleichen gerade? Sehen Sie den ehrlichen Vergleich.
Direkt gegenübergestellt bei den Dingen, die den Ausschlag geben — Offline-Verhalten, echte Zahlungsgebühren, Bestellungen, Inventar und Vertragsbindung. Wir zeigen, wo Papaya gewinnt und wo nicht.
Papaya vs. den Rest vergleichen →Eine Idee auf Betreiber-Niveau in Ihrem Postfach, jeden Dienstag.
Ein kurzer Beitrag über Margen, Speisekarten und schnellere Tischwechsel — dieselbe Denkweise, die wir bei Papaya-Standorten anwenden. Kein Spam, mit einem Tap abbestellen.
Schließen Sie sich 4.000+ Inhabern und GMs an. Lesen Sie auf Englisch oder Thai.