Dinevo Blog
Articles, analyses and concrete numbers for restaurant owners. Tactics that improve online sales, raise average order value and leave more margin in the venue.
Featured articleOnline sales are the product of three numbers: traffic, conversion and average order value. Here is a 90-day plan that lifts each one by a modest amount — and adds up to more than half.
6 articles
Online orderingA 25–35% commission per order versus a flat subscription. We break both models down, calculate the break-even point and show when an aggregator genuinely makes sense.
MarketingA pizzeria competes within a three-kilometre radius, not across the whole internet. A guide to Google profiles, reviews, social media and promotions that do not destroy your margin.
ManagementFour categories of dishes, two axes and a handful of layout decisions. A practical introduction to menu engineering for online menus, where the rules differ from print.
TrendsNo buzzwords. Five shifts that in 2026 genuinely affect costs, margin and guest loyalty — and what to do about each of them in a small venue.
AnalysisA modelled breakdown of a month in a pizzeria doing 42,000 PLN: where the money goes, what is left after commission, and how the same month looks once half the orders move to a direct channel.
MarketingYou do not need a shoot costing thousands. You need a window, a white board and twenty minutes a week. A practical guide to photographing dishes for an online menu.
Topics
Everything we write about — your own ordering channel, customer data, a menu that sells — works in Dinevo from day one.