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The brigade system was the first restaurant operating system. Here's the second.
The back office never had a brigade. Meet the team of AI assistants, one per station, running forecasting, scheduling and reviews on margin.
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Does your restaurant forecast know there’s a football match on? A guide to sporting events restaurant sales
We analysed Premier League fixtures across 300+ UK hospitality sites. Here’s what a match day really does to trade, and what your forecast needs to know to get staffing right.
Fine dining restaurant challenges: What to fix first
Explore the biggest fine dining restaurant challenges, from labor and food costs to staffing and margins, plus practical ways to protect profit.
Build vs buy restaurant software: Which path should you choose?
Considering whether to build or buy restaurant software? Discover all you need to know, including the hidden costs and drawbacks of in-house AI tools.
AI for restaurant operations: What does it really mean?
Discover how AI for restaurant operations can help you improve forecasting, reduce restaurant labour costs, and make better decisions across sites.
Restaurant data management: Why timing matters as much as the data
Restaurants have more data than ever and are still managing reactively. The problem isn't data volume, but access to the right data at the right time.
Restaurant labour cost management: Why labour is the signal, not the problem
Almost every operator watches their labour percentage. Almost none ask the right question about it. Guy Leggatt on why labour is a symptom of misalignment — not the root cause.
Covers per labour hour: The metric most operators have never heard of
Covers per labour hour (CPLH) tells you whether your restaurant is running well before the financial damage shows up. Guy Leggatt explains how to use it.
Why restaurant operating models were never engineered
The restaurant industry's challenges aren't a failure of effort — they're a failure of structure. Jim Taylor explains why restaurants were never intentionally designed, and what operators can do about it.
Where restaurant margin loss really happens (it’s not on the P&L)
Most restaurant operators discover restaurant margin loss on a monthly financial statement. Jim Taylor on why margin is lost at the shift level and how to catch it in time.
