Places & perspectives
Strategic Patience: Why Long-Term Thinking Wins in Hospitality
Restaurants and hotels need time for regulars, teams and reputations to compound. Strategic patience is the plan that lets them survive long enough to get there.
Posts about kpis
8 posts.
Starting a restaurant
What Worked: Lessons from Independent Restaurants in Recent Years
Independent restaurants that did well lately tested small, found a second way to earn, made their best cooking easier to reach and watched a few numbers closely.
Starting a restaurant
Restaurant Profit Margins: What Is Normal, Good and a Warning Sign
There is no single normal restaurant profit margin. There is a margin your format, rent and labour model make possible, and a few warning signs that show it slipping before the bank balance does.
Hotels & lodging
ADR, Occupancy and RevPAR Explained for Independent Hotel Owners
Three numbers run a hotel's top line. Here is how ADR, occupancy and RevPAR fit together, and why two hotels with the same RevPAR can earn very different profits.
Hotels & lodging
10 Numbers Every Hotel Owner Should Read Each Morning
Ten numbers, read in a sensible order, tell you how last night went, how the next 90 days look, where cash is and what tomorrow needs. Each comes with a question.
Operations & service
Table Turn Time: Seat More Guests Without Rushing Anyone
Faster tables do not need faster guests. Split every visit into guest time and house time, then shorten only the house time: the waits for menus, food, the bill and the reset.
Menu, food & drink
Coffee Shop Business Model: The Unit Economics of a Specialty Café
Coffee is cheap to make and expensive to serve. A coffee shop business plan should model the barista's minutes, not the beans. Here is the arithmetic behind a specialty café.
Technology & AI
7 Numbers a Restaurant Owner Should Know Every Week
Seven restaurant KPIs to check each week, from prime cost to RevPASH, with what each one tells you and the trap that comes with it.