Practical thinking on margins, team knowledge and everyday operations — for hospitality owners who want to understand what’s happening and what to change.
Explore common pressure points in cafés, restaurants, bars and pubs. Each article offers a practical starting point to discuss with your team.
The best process is the one your team can actually use when service gets busy. Work backwards from the shift A useful system fits the environment where people work. Before
Activity is not the whole picture A busy service tells you that customers are coming through the door. It does not tell you what is left after the costs of
The person is not the problem A dependable team member often becomes the keeper of all the small details: how orders are checked, what happens when a delivery is late,
If your best manager left tomorrow, how much of the operation would walk out with them? Most hospitality businesses don’t run on systems. They run on people who know how
A checklist only earns its place if it makes a real shift easier to run. An unused checklist isn’t always a motivation problem. It may be too long, stored in
The next team needs decisions and priorities, not a long account of everything that happened. A shift can finish well and still leave the next team starting behind. An unreported
That’s usually the best place to start. Tell me what’s going on.
