Guides for independent restaurant owners
Running a restaurant comes with a ridiculous number of questions. I’ve probably dealt with some of them too.
Choose what you’re working through and I’ll show you what I’ve learned.
From idea, lease and construction to staffing, systems and opening day.
How to create something people understand, remember and want to talk about.
Costs, margins, pricing and understanding where the money actually goes.
Building a team without losing control of your labour or your sanity.
Menus, portions, pricing and figuring out what actually deserves to stay.
Systems and decisions that make the restaurant easier to run every day.
Contractors, layouts, equipment and expensive lessons I’d rather not repeat.
Getting people through the door — and giving them reasons to come back.
Mistakes, changed opinions and things I really wish someone had told me earlier.
From the library
A restaurant rarely needs more ideas. It needs a clearer understanding of the problem. Before adding a promotion, a dish, a service or another layer of complexity, figure out wh...
Read the guide →A good restaurant idea can get attention. A story is what makes people remember you. Before you obsess over the menu, logo or dining room, make sure there’s something meaningful...
Read the guide →