Marketing & guest experience
A hospitality brand is the sentence a guest uses to describe you to a friend. Here is a test to find that sentence, and a four-layer frame to make it true every night.
Marketing & guest experience
For an independent venue, a restaurant loyalty program starts with an email list and a habit of recognising guests. This guide covers capture, reward choice, a simple cadence and the numbers to watch.
Marketing & guest experience
You do not need a marketing team to run restaurant social media. You need a short weekly routine and a bank of content that comes straight from service.
Marketing & guest experience
Guests do not remember a meal evenly. They remember a handful of moments, usually the handovers. Here are seven to design on purpose, and what to do at each.
Marketing & guest experience
Journalists rarely write about venues. They write about stories that happen to involve one. Here is how to find yours, pitch it and follow up without being a nuisance.
Marketing & guest experience
A restaurant website has one job: answer a hungry stranger's questions quickly, on a phone. Here are ten things it needs and the common ways sites get them wrong.
Marketing & guest experience
An origin story is told once. A service is shown every night. Hospitality storytelling works when the story you tell is one the next table can check.
Property, design & sourcing
A restaurant location is a bet on sales you cannot yet see. Use gates first, a daypart street audit second, and a rent stress test third.
Property, design & sourcing
Commercial kitchen requirements differ by country and council. Here is a checklist of what to ask authorities and engineers, and the order to ask it in.
Property, design & sourcing
Restaurant interior design changes dwell time and comfort more reliably than it changes the dish a guest picks. Here is the evidence and how to design with it.
Property, design & sourcing
Direct sourcing for a restaurant fails on logistics more than on price. Here is how to build a buying routine that suits both the kitchen and the producer.
Property, design & sourcing
Buy new, used or lease by asking what each machine does for the kitchen, not what it costs today. Here is a decision rule by category, with the compliance checks.
