Case studies from Kraków venues and practical tips on service, cost and the guest experience.
The Sejm has passed changes concerning alcohol, but work on the act is still ongoing. For restaurants, the key is to tell takeaway sales apart from serving alcohol to guests on the premises.
One conversation with a restaurateur changed how we think about feedback on the menu. Guests see which dishes people liked, and the venue chooses how ratings are collected.
A menu is not just a list of words. It is part of the guest experience. ForkTable uses context, on-demand translation, and stored results to keep AI useful and efficient.
The worst minutes in a restaurant often do not happen in the kitchen. They happen when a guest is ready to see the menu, order, or pay — and has to wait.
When a guest sits alone at a four-person table, they can make their empty seats available to other diners in the restaurant. Table sharing turns empty chairs into meaningful connections.