Insights
Short, practical pieces on the levers that actually move covers, spend per head and margin.
Latest thinking
Classify every dish by popularity and margin, then redesign the menu around the quadrant that pays. Most kitchens find 3–5 points of GP in a single afternoon.
Labour is usually the second largest line and the most controllable. Demand-based scheduling against covers forecasts typically returns 2–4% of revenue.
Breakfast sets the review score and the return rate. Treating it as a product with its own P&L changes both.
Arrival, eye contact, temperature, sound level and time-to-first-drink. Fix those before you touch the design scheme.
Licensing, fit-out, procurement, recruitment and training in the sequence that avoids paying rent on an empty room.
Replacing a chef de partie costs more than a year of small retention investments. Here's the maths and the fix.
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