Mark

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 […]

A bakery makes its product before it knows how much it will sell. Bread, croissants and pastries are baked in the early hours against a forecast, […]

A cafeteria has a problem no restaurant shares: almost everyone eats at exactly the same time. A corporate canteen, a school lunch hall, a hospital staff […]

A coffee shop lives and dies on the morning rush. Between roughly seven and ten, a queue forms that barely lets up, and every order in […]

A food truck doesn’t have a fixed internet connection, a full-size till setup, or even a guaranteed power source at every location. It might run a […]