Focus on one thing and do that well… As an independent Restaurateur I wear a lot of hats. I manage all the marketing, sales, cost control, accounts and HR for ...
How do I cut back on staff but still offer great customer service in my restaurant? It’s no secret that wages are the biggest cost for any restaurant or cafe, ...
What problem do all Restaurateurs have in common? If I had to pick the number one problem, the most demanding and time consuming challenge that causes the most stress and ...
Top 10 tips for anyone thinking about opening a cafe or restaurant without industry experience… The hospitality industry is not for the faint hearted. I have been approached many times ...
What keeps Restaurateurs awake at night… Every business owner can relate to sleepless nights. Restaurateurs are no different. We put our life and soul into running profitable venues that create ...
What I wish I knew before I opened my first restaurant “Babe lets sell the house, move out of the city and open a restaurant.” My husband made this statement ...
What I learned from an evening with Nigella Lawson I recently attended an evening with Nigella Lawson in Melbourne. Gary Mehigan was the host for the evening and together they ...
Investing in me… As a Restaurateur I am always busy doing “stuff”… If I’m not in my venues managing service I am in my office running payroll, responding to emails, ...
A spot where girls love to lunch The following article is reproduced directly from the Mornington Peninsula Magazine. NEW TO MAIN STREET MORNINGTON, THE WINEY COW HAS ADDED A SWATHE ...
When an employee stole from my restaurant it made me question my ability to lead a business. When an employee stole from my restaurant it made me question my ability ...
