AI, leadership, strategy — and everything that actually matters in daily operations. Practical knowledge from 30+ years in HoReCa, no affiliate links, no bullshit.
11,000 businesses gone. 2024. And you're looking the other way. This isn't a market problem — it's a mindset problem.
Why hospitality newcomers cut costs in all the wrong places, hire their best mate as manager and then wonder why nothing works.
Everyone talks about AI in restaurants. Few actually use it. And even fewer understand which tools make a real difference.
Mise en place isn't a kitchen term — it's an attitude. 15 minutes a day that make the difference between reacting and leading.
How to reply to negative Google reviews without sounding defensive — and why the reply matters more than the rating itself.
A regular brings five times the revenue of a walk-in. What you can do concretely — without a loyalty card and without an app.
It's not the salary that drives new hires out — it's the rubbish onboarding. What you decide in the first two weeks.
AI helps with the rota — but not with yet another subscription. How to use ChatGPT or Claude to sort your shifts in 20 minutes.
Cutting food cost without sacrificing quality: 5 concrete levers from 30 years of HoReCa practice — no theory-bullshit, only what actually works.