Written by I remember the first time a young chef tried to convince me that adding a delivery wing was “the future of scaling.” He had this bright-eyed look, talking about untapped markets and seamless integration, while I stood there looking at my pristine, sixteen-cover dining room and wondering how on earth a lukewarm risotto was going … Continue reading “The Complete Guide to Delivery and Takeaway”
I remember a rainy Tuesday in 2004 when a client tried to book my sixteen-seat dining room for a “spontaneous” corporate mixer of forty people. They had read some glossy brochure promising a seamless experience, but they hadn’t read the fine print about floor plans or service ratios. I watched my best waiter’s face go … Continue reading “The Complete Guide to Private Hire”
I remember sitting in my little sixteen-seat dining room in 2014, staring at a single one-star review that had arrived just as I was wiping down the last linen. The customer had complained that the sea bass was “too salty,” ignoring the fact that the kitchen was short-staffed by two people and the delivery driver … Continue reading “The Complete Guide to Handling Online Reviews”
I spent twenty-six years watching people throw money at “influencers” and glossy brochures, only to watch their dining rooms sit empty on a rainy Tuesday. Most people will hand you a complete guide to restaurant marketing that reads like a textbook written by someone who has never once had to deal with a broken walk-in … Continue reading “The Complete Guide to Marketing a Small Restaurant”
I remember standing in my walk-in freezer at 11:00 PM on a rainy Tuesday, staring at three crates of expensive, bruised shallots that should have been in a confit three days ago. I had spent forty minutes staring at a spreadsheet that told me I was “optimized,” while my actual bank balance told me I … Continue reading “The Complete Guide to Stock Control”
I remember standing in my kitchen at 4:30 AM on a Tuesday, staring at a crate of wilted, grey-edged leeks that had just been delivered by a “premium” distributor I’d spent three weeks vetting. The invoice was beautiful, printed on heavy paper, but the produce was garbage. Most people will hand you a complete guide … Continue reading “The Complete Guide to Working With Suppliers”
I remember sitting in my office on a rainy Tuesday in 2012, staring at a spreadsheet that looked more like a crime scene than a balance sheet. I had a dining room full of happy regulars, a kitchen that was humming, and a menu that people actually loved—but I was still terrified because I couldn’t … Continue reading “The Complete Guide to Hospitality Cash Flow”
I remember sitting in my tiny back office in 2004, staring at a stack of invoices that felt more like a death warrant than a business record. Most of the consultants I met back then would hand you a glossy binder and call it a “complete guide to restaurant accounts,” filled with lofty theories about … Continue reading “The Complete Guide to Reading Restaurant Accounts”
Most people will tell you that a complete guide to restaurant leases is all about square footage, grease trap specifications, and whether the frontage gets enough afternoon sun. They’ll hand you a glossy brochure filled with legal jargon that makes you feel like you need a law degree just to sit down at the table. … Continue reading “The Complete Guide to Restaurant Leases”
I remember a Tuesday night in my old sixteen-seater, about ten years ago, when a designer—fresh out of university and smelling of expensive espresso—tried to convince me that we needed “open-concept flow” to impress the local foodies. He wanted to rip out my service station and replace it with a communal bar to maximize the … Continue reading “The Complete Guide to Laying Out a Restaurant”