Tunvo Article｜Resources on Restaurant Operations & AI Solution

Product Application

What Is an AI Voice Agent?

An AI Voice Agent is an intelligent system powered by speech recognition, natural language understanding, and conversational management technologies. It automatically answers incoming restaurant calls and handles reservations, phone orders, and common guest inquiries—without human intervention. In the North American restaurant industry, the phone is still a ...

Inbound Call Automation

Article

More article

How to Conduct a Successful Restaurant Team Meeting

Restaurant Operation Insights

How to Conduct a Successful Restaurant Team Meeting

Most restaurant team meetings fail before they start — because they don’t start at all. The daily urgency of running service, managing inventory, and putting out fires makes it easy to skip the meeting, again, and assume everyone already knows what they need to know. But a restaurant that never pauses to align is a restaurant where mistakes repeat, res...

Theft Prevention: How to Monitor Your Restaurant's Register and Inventory

Restaurant Operation Insights

Theft Prevention: How to Monitor Your Restaurant’s Register and Inventory

No restaurant owner wants to think about theft — especially from their own team. But the numbers are hard to ignore. The National Restaurant Association has estimated that internal employee theft accounts for a significant portion of restaurant losses, with some industry surveys placing the figure at up to 75% of all inventory shortages. This doesn’t m...

Managing Cash Flow During Slow Months: A Restaurant Owner's Survival Guide

Restaurant Operation Insights

Managing Cash Flow During Slow Months: A Restaurant Owner’s Survival Guide

Every restaurant has slow months. For most, it’s January and February — customers are tightening their budgets after the holidays, the weather discourages dining out, and the festive revenue surge feels like a distant memory. For Chinese restaurants, the pattern can be even more pronounced: Lunar New Year might bring a spike, but the weeks before and a...

Choosing the Right Packaging for Delivery: From Soup Dumplings to Fried Rice

Restaurant Operation Insights

Choosing the Right Packaging for Delivery: From Soup Dumplings to Fried Rice

A perfectly prepared dish that arrives soggy, cold, or crushed is worse than a mediocre dish that arrives intact. For delivery-heavy restaurants — especially those serving Chinese cuisine with its wide range of textures and temperatures — packaging is not an afterthought. It’s the last touchpoint before the customer eats, and it shapes their entire per...

Restaurant Cleaning Schedules: A Daily, Weekly, and Monthly Guide to Staying Spotless

Restaurant Operation Insights

Restaurant Cleaning Schedules: A Daily, Weekly, and Monthly Guide to Staying Spotless

A single health code violation can cost a restaurant thousands in fines — and far more in lost customer trust. Yet most independent restaurant owners don’t fail inspections because they’re careless. They fail because cleaning tasks slip through the cracks during busy shifts. The difference between a spotless kitchen and a citation is almost alway...

Energy Saving Tips for Commercial Kitchens: A NYC Restaurant Owner's Guide

Restaurant Operation Insights

Energy Saving Tips for Commercial Kitchens: A NYC Restaurant Owner’s Guide

Your commercial kitchen never stops consuming energy — and in New York City, where electricity rates rank among the highest in the nation, that consumption hits your bottom line harder than almost anywhere else in the country. When we speak with restaurant owners across Brooklyn and Queens, utility costs are consistently in the top three financial frustratio...

How to Negotiate with Suppliers for Better Prices: A Practical Guide for Restaurant Owners

Restaurant Operation Insights

How to Negotiate with Suppliers for Better Prices: A Practical Guide for Restaurant Owners

Food costs are the largest controllable expense in most restaurant operations, typically running 28–35% of total revenue according to the National Restaurant Association. For a Chinese restaurant doing $1.5 million in annual revenue, that’s $420,000–525,000 per year going to ingredient costs alone. A 5% reduction in those costs — entirely achievable th...

Inventory Management: Reducing Food Waste and Cost in Your Restaurant

Restaurant Operation Insights

Inventory Management: Reducing Food Waste and Cost in Your Restaurant

Every week, somewhere between 4% and 10% of the food a restaurant purchases never reaches a customer. It gets prepped wrong, portioned incorrectly, stored at the wrong temperature, or simply expires before it gets used. According to EHL Hospitality Insights, a global 2024 report confirmed this range — a figure that may sound small until you realize what it m...

Small Kitchen Layouts: Maximizing Efficiency in NYC Restaurants

Restaurant Operation Insights

Small Kitchen Layouts: Maximizing Efficiency in NYC Restaurants

New York City restaurant kitchens are legendary for what they produce — and infamous for the conditions they do it in. If you’ve ever stepped behind the line at a typical Manhattan or Queens Chinese restaurant, you know the reality: 200 to 400 square feet of stainless steel, noise, heat, and controlled chaos, generating hundreds of orders a night. Talk...

Sourcing Ingredients: Best Wholesale Suppliers in Brooklyn and Queens for NYC Restaurants

Restaurant Operation Insights

Sourcing Ingredients: Best Wholesale Suppliers in Brooklyn and Queens for NYC Restaurants

If you’re running a Chinese restaurant in Flushing, a Korean BBQ spot in Sunset Park, or a Japanese izakaya in Astoria, your ingredient supply chain is doing more work than most restaurant owners realize. You’re sourcing proteins that need to meet specific quality standards, fresh produce that turns over daily, specialty items that aren’t a...

NYC Liquor License for Restaurants: Is It Worth the Hassle?

Restaurant Operation Insights

NYC Liquor License for Restaurants: Is It Worth the Hassle?

The restaurant next door has the same food, the same rent, and a similar crowd — but they’re pulling in noticeably more revenue every Friday night. The difference? They pour wine. You don’t. Getting a liquor license in New York City is one of the more painful bureaucratic journeys a restaurant owner can take. The process involves state agencies, ...

Understanding Tipping Laws in New York: A 2026 Guide for Restaurant Owners

Restaurant Operation Insights

Understanding Tipping Laws in New York: A 2026 Guide for Restaurant Owners

New York’s tipping rules are some of the most detailed in the country. The state separates tipped workers into different categories, sets different cash wages and tip credit amounts for each category, and enforces compliance with criminal penalties in serious cases. Wage theft — including improper tip handling — became eligible for criminal prosecution...

1
2
3
4
6