5 signs your restaurant needs a consultant
Working harder without better results? Five signs it is time to bring in outside help for your restaurant, and how to go about it.
/Insights
From the kitchen and the office
How to train your kitchen team on food cost, prime cost and profit margins
A practical guide to teaching cooks food cost, prime cost, yield and waste, so the whole kitchen helps protect your margins.
Getting logistics right, smart storage and delivery in hospitality
Practical ways to cut waste, energy and delivery runs in your kitchen through better storage, fewer deliveries and closer sourcing.
Smarter procurement, how small sourcing choices add up
How small sourcing choices, from local suppliers to returnable crates, make your restaurant more sustainable and easier to run.
Designing better menus, how procurement starts with purpose
How local, seasonal and ethical sourcing shapes a menu that guests value and your business can sustain.
Smart recycling in hospitality, making waste reduction easy and effective
How hotels and restaurants can set up simple recycling systems that cut waste, reduce costs and become second nature for staff.
Food-sharing apps for restaurants, can they transform your waste management
How apps like Too Good To Go and Olio help restaurants cut food waste, recover costs and support their local community.
The 6Rs of sustainability as your restaurant's competitive advantage
Reduce, reuse, recycle, refuse, rethink and repair: practical ways to build sustainability into your restaurant's daily operations.
Rethinking kitchen waste, a necessary step for chefs
Practical ways chefs can cut single-use plastic in the kitchen, from reusable storage to zero-waste examples, with real cost savings.
Team training that works, how investing in people improves retention
Why investing in training and coaching keeps hospitality staff longer, and simple ways to build development into your business.
Keeping your team happy, the power of giving everyone a break
How respecting work-life balance, time off and open communication helps hospitality businesses keep their staff for longer.
Mental health in hospitality, a practical guide to supporting your team
Practical, low-cost steps hospitality businesses can take to support their team's mental health and reduce burnout.
Struggling to recruit, a realistic guide to hospitality hiring
Why hospitality hiring is getting harder, and low-cost ways to attract and keep good people in your restaurant or hotel.
Going green in your hospitality business can cost as little as €2 a guest
Practical sustainability steps for hotels and restaurants, sorted by cost, from low-cost quick wins to higher-impact investments.
What they don't tell you about being a head chef
Being a head chef is more business than cooking. Lessons on people, P&L and costs, and how young chefs can prepare from day one.
Breaking the mould: chefs, hospitality and mental health
Peter Godwin on chefs, hospitality and mental health during the 2020 lockdowns, with practical tips from The Burnt Chef Project.