Hospo22 5/11/26 Hospo22 5/11/26

The quiet service is not free

Review a quiet restaurant service by revenue, direct labour, prep load and strategic purpose before keeping, redesigning or closing it.

Hospo22 31/10/26 Hospo22 31/10/26

The three numbers to read before doors open

Three daily restaurant numbers help managers brief the team before service: expected covers, rostered hours and product constraints.

Hospo22 26/10/26 Hospo22 26/10/26

A complaint is not the hard part. The recovery is.

Guest complaints will happen. A clear service-recovery process helps your team respond with care, authority and a useful record for the operation.

Hospo22 21/10/26 Hospo22 21/10/26

Stop asking staff to care about waste. Start making waste visible.

Waste logs fail when they create blame or never get reviewed. A practical way to track food and beverage waste and turn it into operating action.

Hospo22 16/10/26 Hospo22 16/10/26

A recipe card is not a recipe. It is a staffing system.

Hospo22 11/10/26 Hospo22 11/10/26

The closing checklist is where tomorrow’s margin starts

Hospo22 6/10/26 Hospo22 6/10/26

Your booking book can look full while your service is broken

Hospo22 1/10/26 Hospo22 1/10/26

The 15-minute handover that stops the same shift happening twice

Hospo22 26/9/26 Hospo22 26/9/26

A long menu is often an expensive way to avoid a decision.

Hospo22 21/9/26 Hospo22 21/9/26

The owner is not the safety net. They are the bottleneck.

Hospo22 9/9/26 Hospo22 9/9/26

Weekly restaurant P&L: what to review every Monday

A Carlton owner showed me last quarter's P&L like a report card.

Hospo22 7/9/26 Hospo22 7/9/26

When to open a second restaurant

A two-site operator in Melbourne said the second room would take the pressure off.

Hospo22 4/9/26 Hospo22 4/9/26

Opening a restaurant in Bali: what Australian operators miss

I have watched Australian owners land in Canggu with a Perth roster, a Melbourne menu and a Slack full of good intentions.

Hospo22 2/9/26 Hospo22 2/9/26

Hospitality consultant in Perth and Melbourne: what the audit actually is

Hospo22 is a hospitality consultancy for independent and small-group venues in Perth, wider WA, Melbourne and Bali.

Hospo22 31/8/26 Hospo22 31/8/26

How to roster a restaurant against your trading pattern

Last Thursday at 4:15pm a Perth chef and a floor manager argued over a piece of paper.

Hospo22 28/8/26 Hospo22 28/8/26

Restaurant SOPs: when staff leave, you still open

I asked a Melbourne bistro chef for the recipe on the best-selling pasta.

Hospo22 26/8/26 Hospo22 26/8/26

Restaurant pre-opening checklist (Australia and Bali)

I have stood in rooms three days before open where the painter was still in the dining room and the POS had never printed a report.

Hospo22 24/8/26 Hospo22 24/8/26

Why your restaurant is not profitable

When an owner calls, the presenting problem is usually "we're not making enough money."

Hospo22 21/8/26 Hospo22 21/8/26

Restaurant labour cost percentage in Australia

I asked a Perth owner what his labour was.

Hospo22 19/8/26 Hospo22 19/8/26

How to calculate restaurant food cost in Australia

Most Australian venue owners can quote a food cost percentage.