The TajerGo publishing desk
Restaurant insights and updates
Practical ideas for running your restaurant, keeping costs in view, and helping your team work together.
Restaurant Purchase Units: Converting Cases, Kilograms and Recipe Portions
Beginner-to-intermediate how-to explaining purchase units vs base units vs recipe units, net versus gross weight, consistent case-pack conversion, changed pack sizes, and unit-mapping approval. Includes net-vs-gross, a clearly hypothetical worked example (6 bags x 2 kg = 12 kg; case AED 180 -> AED 15/kg; 200 g raw portion AED 3 before yield; 80% yield -> 9.6 kg usable and AED 18.75/kg usable) as a table, a short FAQ, a unique meta title/description/slug, and a CTA to request a walkthrough. Text-only education for UAE restaurant operators; links only to the purchasing/suppliers feature and the ingredient-vs-finished-goods tracking post.
28/35 as a percentage: What your food cost number is really telling you
A plain, do-the-math-first walkthrough of 28/35 as a percentage (80%), recast as a food cost percentage an F&B owner should be checking. Shows the 28 AED cost vs 35 AED selling price logic and ends on seeing true profit in one place. Bridges the high-volume query straight to TajerGo's profit visibility.
Food cost variance: a manager's checklist to catch shrink and waste before they eat your margin
A practical owner checklist covering the causes of food cost variance — waste, spoilage, theft, portion drift, supplier cost changes — and how to review it period over period. Connects the concept to real-time profit visibility and TajerGo's automated inventory tracking.
Short Restaurant Deliveries: Record What Arrived Before Approving the Invoice
Practical how-to with a direct answer up front, a receive-and-record checklist (ordered vs physically received vs accepted vs rejected vs outstanding), a clearly hypothetical worked example (10 ordered / 8 arrived / 1 damaged / 7 accepted / 3 unresolved), a reusable worksheet/table, and a short FAQ. Distinguishes missing units from rejected units and never books the full ordered quantity as received. Internal links to the supplier invoice scanning blog post and the purchasing/features page. Calm, practical US English for UAE F&B owners.
Par levels meaning: A plain-language glossary for restaurant owners
A short, saveable glossary that defines par level, why it matters for reordering and avoiding both stockouts and waste, and how it protects margin. Aimed at owners who search the term before buying a system, with a light tie-in to TajerGo's real-time inventory and low-stock warnings.