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What we learn building tools for other people’s work.

10 min read

Why restaurants fail: food cost, selling price and the break even point

This is the least glamorous part of the trade, and the one that decides everything. Until you know what a dish really costs, labour and energy included, you are not setting a price, you are placing a bet. Here is the method, with a full calculation on one ice cream cup.

RestaurantsManagement
8 min read

Why restaurants fail: the offer, the message, then the menu

Once the location is measured, the order of decisions matters as much as the decisions. The offer follows the people walking past your door, the message follows the offer, and the menu is written last, out of the message. That is the opposite of how almost everyone does it.

RestaurantsMarketing
8 min read

Why restaurants fail: it starts with the location

There is no miracle fix for a restaurant that is not working. A restaurant is a science: a measured location, an identified clientele, an offer built for them and costs held under control. This first article covers the one decision you can never undo once the lease is signed.

RestaurantsOpening a restaurant
8 min read

Hotel guest data: why remembering a guest beats redecorating a room

A hotel that remembers its guests sells more than a hotel that is merely beautiful. Medallia found that only 23% of guests experienced a highly personalised recent stay, while personalisation is the first reason people agree to spend more. Here is what that means in practice, and where to start.

HotelsGuest data

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