Business Insights & Marketing Tips

You've spent months perfecting your menu, your team is finally hitting its stride, and the food is great. But nobody outside your postcode knows you exist. The UK full-service restaurant sector earned...

The grand opening went well: decent crowd, a few local faces, some nice photos for Instagram. Then comes Tuesday afternoon. Six covers. The phone isn't ringing. Nobody told you that opening a restaura...

You're staring at your opening soon restaurant sign through the scaffolding. People stop and peer through the window daily. But you have no way to reach them when doors finally open. No email list, no...

You've signed the lease, told everyone you're opening a restaurant, and the reality hits. There are 47 things on your checklist and you've done three of them. Opening day is 16 weeks away, the kitchen...

Restaurant opening costs are two budgets wearing one number. The capital spend (fit-out, kitchen and furniture) is paid once and can be scaled down. The monthly burn (rent, wages, business rates and u...

A restaurant grand opening marketing strategy is a three-phase calendar built backwards from your opening date: roughly six weeks of pre-opening audience building, one week spent converting that audie...

Your grand opening is in two weeks. The menu is set, the staff are trained on paper, and you're confident everything will run smoothly. It won't. Every restaurant discovers problems on opening night,...

You've spent another evening jumping between tabs. Sound familiar? POS reports in one. The rota in another. Supplier orders in a third. That accounting spreadsheet you update at midnight in a fourth....

You're juggling three delivery apps, a paper diary for reservations, and a spreadsheet you haven't updated since last Tuesday. Your sous chef just texted asking about tomorrow's specials, but the menu...

Friday night. Twenty tickets hanging from the pass. A waiter calls out a modification but nobody hears it over the extractor fan. The ticket falls behind the fryer. Table 12 gets onions. A restaurant...

It's 11pm on Sunday. You're sitting at the kitchen table with a notepad, trying to piece together next week's rota. Sarah can't do Tuesday. Ahmed wants to swap Friday. Two new starters need training s...

It's midnight on a Sunday. You're in the walk-in, clipboard in hand, counting tins of tomatoes for the third time. Sound familiar? Your food costs have crept up again this month, but you can't pinpoin...