Notes from the pass
Short pieces on food cost, menu engineering, pre-opening and food safety. Some of it goes back to 2015 and reads like it. I have left the old work up rather than quietly deleting it, because the change in how I think about this is the honest part.
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Empower People Recover Faster
So when something goes wrong, the question should not always be: “Who is the manager?” It should be: “Who can make this right?” That is where empowerment become
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3 Signs of a Dirty Restaurant
3 Signs of a Dirty Restaurant That Guests Notice Before You Do 👀 A restaurant can have a good inspection score, a beautiful menu, and an impressive dining room — but guests often judge cleanliness through the small details. Here are 3 things I look at first when assessing a restaurant: 1️⃣ WATCH THE STAFF…
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Why luxury hotels still fail at basic food safety
Part three of the Five-Star Paradox. Inspection readiness lasts one day. Food safety culture lasts every day.
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Why your menu mix, not your food cost, decides margin
Two kitchens can buy identically and still land eight points apart. The difference is what guests actually order.
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The pre-opening timeline nobody budgets for
Licences, trials and training take longer than the fit out, and they are the three things most schedules leave until last.
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The best crisis management is the one that never happens
If you are always fighting fires, you are eventually going to get burned. Prevention is the work nobody applauds.
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What a food safety inspection actually asks to see
Most kitchens fall down on records rather than on hygiene. The records are the easy part to fix.
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A small plate, a big heart
The story behind a get well soon amenity, and what it says about what luxury actually is.
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Changing Trends in All-Day Dining in the Modern Hospitality Industry
All-day dining, once seen as a basic buffet-and-a-la-carte outlet in hotels, has undergone a major transformation in recent years. The evolving expectations of guests, changing travel patterns, and the rise of lifestyle-driven hospitality have reshaped how hotels design, operate, and position their all-day dining (ADD) restaurants. Today, an ADD outlet is not just a meal