Écrit à partir de vraies recherches d'opérateurs.
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 →Votre position.
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.
Lire le rapport →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.
Lire le rapport →Des calculateurs qui répondent sur-le-champ.
Sans inscription, sans mur d'e-mail. Entrez vos chiffres et obtenez la réponse — puis lisez le guide qui explique quoi en faire.
Calculateur de food cost
Saisissez les coûts des ingrédients et le rendement pour obtenir un coût réel à l'assiette et la marge à votre prix de menu.
Calculateur de prix menu
Partez d'un objectif de food cost % pour retrouver le prix à facturer pour chaque plat.
Calculateur de seuil de rentabilité
Coûts fixes, prime cost et ticket moyen en entrée — nombre de couverts/jour pour atteindre le seuil de rentabilité en sortie.
Vous comparez vos options ? Voyez la comparaison honnête.
Côte à côte sur ce qui compte vraiment — fonctionnement hors ligne, frais de paiement réels, commande, inventaire et engagement contractuel. Nous montrons où Papaya gagne et où ce n'est pas le cas.
Comparer Papaya aux autres →Une idée d'opérateur chevronné dans votre boîte mail, chaque mardi.
Une lecture courte sur les marges, les menus et la rotation des tables — la même réflexion que nous appliquons avec les établissements Papaya. Pas de spam, désabonnement en un clic.
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