Responding to a bad review: examples and an AI prompt
How to reply calmly to a bad review, and why replying pays off: four rules, three example responses and a ready-made ChatGPT prompt.
the blog
For everyone who runs a venue
What we know and learn about hospitality, and what's in it for you. About foodcost, AI use in hospitality, staff and more.
Messaging staff outside work hours, and how to stop it
In hospitality, days off fill up with work messages. Why it happens, what the law says, and how to prevent most of those messages without a ban.
The NVWA allergen inspection: what the inspector checks and what it costs
How a Dutch food authority (NVWA) allergen inspection works: the three requirements, the fine amounts, the escalation ladder and the new rules since 2026. Backed by law texts and research.
A free allergen chart template, and why you shouldn't rely on it
A ready-to-copy allergen chart template, how to fill it in, and an honest look at why a standalone spreadsheet always goes stale in a busy kitchen.
Opening and closing checklist for your restaurant: example and explanation
An example opening and closing checklist for hospitality venues, explained item by item, plus how to fold the mandatory HACCP records into the same routine.
From pen and paper to a digital memory: where do you start?
Most hospitality businesses still run on notebooks and loose documents. Here is how you turn that into a digital memory that grows with you, without typing everything over: you photograph what you already have.
HACCP for restaurants: what is required and what the NVWA checks
What HACCP means for your hospitality business: the hygiene code, temperatures, records and the Dutch NVWA inspection. Every rule and number in one place, no jargon.
Capturing your venue's knowledge as staff come and go
Hospitality loses staff every year. Here is how to capture your venue's knowledge so it stays with the place instead of walking out with a departing colleague.
KHN's AI special says it too, start small and start with your own data
Royal Dutch Hospitality (KHN) published an AI special for the industry. Its through line, start small, the value is behind the scenes, and the operator stays in charge, is exactly what moonies is built on.
The best AI in your venue is the AI your guests never see
Research shows AI in hospitality gets embraced when it works invisibly in the background, and distrusted the moment it stands between guest and maker. That is exactly what moonies is built for.
Restaurant allergen management, an allergen list that is always right
The 14 allergens, where they hide, what a Dutch food-safety inspection checks, and why a printed allergen card is always out of date. A practical guide for hospitality.
No one knows how it works because no one wrote it down
Every venue runs on knowledge that lives only in people's heads. Here is why it never gets written down, what that costs you, and what "written down" should actually mean.
Recipe management software vs spreadsheets for restaurants
A practical comparison of running your recipes and food cost in a spreadsheet versus dedicated software, and how to decide which one your kitchen actually needs.