How to Read a Restaurant Profit and Loss Statement
A surprising number of hospitality operators run their venue successfully without genuinely understanding their own profit and loss statement. Here is how to actually read one…
Read articleHospitality insights, operating notes, and practical guidance for restaurants, cafes, catering businesses and multi-site operators.
A surprising number of hospitality operators run their venue successfully without genuinely understanding their own profit and loss statement. Here is how to actually read one…
Read articleKitchen culture has a reputation for being intense, and some pressure is genuinely part of the job. But there is a meaningful difference between a kitchen…
Read articleMost hospitality loyalty programs are set up with good intentions and then quietly fail. The problem is rarely the concept of loyalty itself. It is usually…
Read articleAverage spend per head is one of the most underused growth levers in hospitality. A small increase, applied consistently, has a significant effect on revenue without…
Read articleAlmost every hospitality venue has a social media account. Very few use it in a way that translates into actual bookings and revenue. Posting food photos…
Read articleMost hospitality operators assume that more customers means more advertising spend. For many venues there are genuinely effective ways to grow a customer base that cost…
Read articleFood safety compliance is one of those obligations that operators know they need to take seriously and often approach with a folder of paperwork nobody actually…
Read articleHospitality has a recruitment problem and most operators respond to it by writing the same generic job ad everyone else writes. A job ad is a…
Read articleMost hospitality rosters are built from memory and habit rather than data. The manager remembers roughly how busy last Tuesday was, rosters a similar number of…
Read articleFunction and events revenue is one of the most underused opportunities in Australian hospitality. Many venues have the space, the kitchen capacity, and the team to…
Read article