Townely Blog. Practical know-how for venues.
Reservations, payments, reviews, kitchen, AI, team and purchasing. Guides you can read in a few minutes, with checklists and up-to-date regulations.
12 articles
ReservationsRestaurant no-shows: 9 ways to avoid empty tablesA guest makes a reservation, doesn't show up and doesn't cancel. The table sits empty at prime time. We've rounded up ways to cut down on nights like these, from confirmations to prepayments.4 min readReservationsDeposit, advance payment or prepayment? How to charge for reservationsPrepayment protects you from empty tables, but the word you use in your reservation policy matters. We explain the differences and show you how to set rules for tables, VIP booths and tickets.3 min readPaymentsSplitting the bill without stress: pay at the table, step by stepThe longest part of a visit is often waiting for the bill and the payment terminal. See how QR code payment works, how guests split the bill and what changes for your floor staff.3 min readReviews and marketingGoogle reviews: how to ask guests for them by the rulesMore genuine five-star reviews mean more guests from Google Maps. But in 2026, Google spelled out more precisely what's not allowed. See what works and what to avoid.3 min readFloor and kitchenNo more paper tickets: how a kitchen display gets dishes out fasterPaper tickets get lost, get wet and get mixed up at peak hours. An order screen keeps the kitchen and bar organized. We explain how it works and how to set it up right.3 min readAI in your venueThe restaurant phone: how many reservations you lose when nobody answersAt peak times, the phone rings just when nobody has a hand free. Count the reservations you lose, see how a virtual AI employee works, and find out what callers must be told as of August 2026.3 min readClubs and eventsVIP booths and tickets at a club: how to sell the night before it startsAt a club, presales are what count. Tickets and VIP booths paid in advance mean guaranteed revenue and peace of mind at the door. We share tips on building your offer and getting the door ready.3 min readTeamHiring in hospitality in 2026: job ads, pay transparency and trial shiftsSince December 24, 2025, job candidates in Poland must be told the pay before they're hired, and job titles must be gender-neutral. How do you write a job ad that attracts good servers, bartenders and cooks?3 min readTeamOn-demand pay in hospitality: how it works and who benefitsEmployees draw on money they've already earned before payday, without taking out a loan. We explain how on-demand pay (EWA) works, how to handle it in payroll and how to introduce it at your venue.3 min readPurchasingBuying direct from producers: a shorter supply chain for your kitchenVegetables from a farmer, cheese from a small cheesemaker, honey from a beekeeper, and one order instead of ten. How do you buy local without drowning in phone calls, deliveries and bank transfers?3 min readStrategyOne system instead of six: what tool chaos costs your venueReservations in a notebook, orders on paper tickets, the phone in the manager's pocket, the staff schedule in a spreadsheet, suppliers on a messaging app. Work out how much time re-entering data eats up, and decide where to start cleaning up.3 min readFloor and kitchenBeach bar and rooftop season: an opening checklistA seasonal venue has a few weeks to get up and running and a few months to make money. We've put together a list of things to prepare before the first sunny weekend.3 min read
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