Tiquo 팀이 전하는 제품 소식과 호스피탈리티 운영에 관한 글입니다.
바쁜 시간의 결제, 지점별 보고서, 직원 교육. POS를 바꿀 때는 지금 막히는 업무부터 정리해야 합니다. 시연에서 직접 확인할 항목을 살펴보세요.
What WebMCP is, how websites register tools that AI agents in the browser can call, where the standard and Chrome support stand in October 2026, and what it means for booking pages.
Pre-arrival upselling for hotels: when to send spa and dining offers, what to offer which guests, how to make offers bookable, and the UK consent rules for promotional messages.
How to split bills by item, seat, equal share or amount, and how to move a tab or selected items to another table without sending food to the kitchen twice or charging twice.
How OpenTable, SevenRooms, ResDiary and Tiquo compare for UK restaurants on bookings, fees, diner discovery, payments, POS and published pricing, from each provider's own site.
Stripe's UK fees in October 2026 for online and in-person card payments, Tap to Pay, disputes, refunds and payouts, with worked examples for restaurants, hotels and bars.
Kitchen display system or kitchen printer? Compare cost, coursing, ticket timing, order changes and failure points, and see which setup suits your menu, stations and covers.
The software a new restaurant needs before opening: POS, card payments, bookings, kitchen screens, stock, payroll, accounting and guest marketing, and which to connect or combine.
What a restaurant POS system costs in the UK: software subscriptions, hardware, card processing fees, setup and add-ons, with a worked example and Tiquo's published prices.
What a tronc is, how a troncmaster shares tips and service charges, when tronc payments are free of National Insurance and how the Allocation of Tips Act affects UK venues.
Whether a restaurant service charge is optional for customers, who it belongs to under the Allocation of Tips Act, and the policy, record and tax rules UK restaurants need to follow.
A reference to the 14 allergens UK food businesses must declare: what each covers, where it turns up in a kitchen, the rules for menus and what the FSA's 2025 best practice guidance recommends.
How to build an allergen matrix for a restaurant menu: the information to collect, how to lay it out, how to keep it accurate when recipes change and how staff should use it in service.
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