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The Restworld × Cassa in Cloud White Paper open on an iPad in a professional kitchen, with a calculator, an espresso cup and a notebook with handwritten KPIs
Free playbook

Boosting productivity in hospitality

Italian hospitality wages have been frozen for 20 years. A hands-on guide to unfreeze them through hourly productivity, less waste and a valued team.

Format
PDF · 20 pages
Price
Free
Year
2025
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Direct download, no form, no email

Why it exists

Thin margins, frozen wages: it can change

Restworld and Cassa in Cloud (TeamSystem) wrote this guide for restaurateurs who want to break out of the wage freeze without shrinking margin. Operating tools, key metrics and an illustrative example to turn the venue into a more productive, sustainable and human place. With iPOL, Restworld's virtual assistant, guiding you through the chapters.

The 5 chapters

From hourly productivity to tech partnerships

A field-tested path that starts from measurement and lands on choosing the right partners.

1
Hourly productivity

The key metric (revenue ÷ hours worked) and the factors that drive it: shifts, processes, tools.

2
Zero waste, maximum results

Five steps to find and remove waste of time, ingredients and energy, illustrated with an operating example.

3
Valuing the team

Variable pay tied to productivity, ongoing training, welfare, recognition: the team as an investment.

4
From data to action

The five essential KPIs (revenue per cover, service time, food cost, customer return, waste) and how to use them every month.

5
Partners for change

How Restworld and Cassa in Cloud (TeamSystem) plug together to handle people, dining room, kitchen, inventory and data in one flow.

Numbers that matter

The 5 essential KPIs to run a venue

Without baseline data, every decision is just an opinion. These are the indicators to start from.

1
Revenue per cover

How much, on average, every guest at the table is worth. You move it with upselling, pairings and targeted promotions.

2
Average service time

How many minutes between order and delivery. Cut it and you improve experience and table rotation.

3
Food cost

How much ingredient cost weighs on each dish's selling price. The main lever on margin.

4
Customer return rate

How many guests come back within a given window. The most direct measure of how much your venue is actually loved.

5
Food waste

What ends up in the bin and why. Cutting it frees up margin and improves sustainability.

Cassa in Cloud by TeamSystem

A collaboration

Co-built with Cassa in Cloud by TeamSystem

Restworld brings the deep knowledge of hospitality work: how to find people, motivate them, keep them. Cassa in Cloud by TeamSystem brings the tech: how to measure flows, cut waste, keep a venue's numbers under control. Together: the guide that was missing.

Hospitality productivity

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PDF · 20 pages, written by Restworld with Cassa in Cloud (TeamSystem). Direct download, no form, no email.

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