Mark

Most grocery stores treat Ramadan as a month where everything sells more. That assumption is what leaves some shelves stripped bare by the second week and […]

Almost every grocery store runs promotions. Very few can tell you afterwards whether a promotion made money. The shelf empties, the till looks busy, the offer […]

You bought 240 cartons of juice. You sold 226. There should be 14 on the shelf. There are nine. Nobody stole anything dramatic, nobody made an […]

A baqala in a residential tower and a hypermarket in a mall are both grocery businesses, and almost nothing about how they operate is the same. […]

Closing a restaurant should take fifteen minutes. In plenty of places it takes an hour, most of it spent working out why the cash drawer and […]

A restaurant’s seating capacity is fixed. What isn’t fixed is how many times each of those seats earns money in an evening. Two restaurants with forty […]

Most restaurant owners check one number regularly: how much the till took yesterday. It’s the easiest figure to find and the least useful one on its […]

Most restaurant menus are built the way they were on opening day: a chef’s judgement about what belongs, a rough markup applied to food cost, and […]

A laundry business handles something no other retailer does: it takes possession of a customer’s property, changes it, stores it for days, and has to hand […]