Business Insights & Marketing Tips

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 restaur...

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...

You budgeted six figures to open your restaurant. The lease took a huge chunk. The kitchen supplier quoted more than you expected. The fit-out contractor wants even more. Before a single customer walk...

Launch day is tomorrow. You've spent months on fit-out, menu development, and hiring — the signage is up and you've told everyone you know. But around 60% of UK restaurants close within their first ye...

You've spent months on the fit-out, trained your team, and finalised the menu. Opening day is three weeks away and your Instagram account has 43 followers. That is not going to fill 60 covers on a Sat...

You've spent months on the fit-out. Opening day is six weeks away. You've got a marketing budget and a list of ideas from every restaurant blog online. What you don't have is a restaurant grand openin...

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...