Case Studies

Real stories from restaurant owners about launching menus, managing staff, and building successful establishments. Learn from their experiences in the competitive catering industry.

I Had to Sack the Head Chef: A Case Study

A restaurant owner explains why he had to fire his head chef and what it cost him in unexpected expenses.

I Increased Profits With Theme Nights: A Case Study

A hotel owner turned profits around during the recession by introducing themed nights that filled rooms and boosted spending.

I Used Customer Feedback to Boost Sales: A Case Study

How two restaurant owners listened to customers and turned feedback into sales growth.

My First Visit from Environmental Health: A Case Study

What to expect when your restaurant gets its first environmental health inspection from your local authority.

My Restaurant Was Featured on TV: A Case Study

How a TV feature transformed a small-town restaurant built on family recipes and local ingredients.

Using Seasonal Ingredients Helped Cut Costs: A Case Study

How a Norfolk restaurant owner cut food waste and costs by switching to seasonal ingredients without compromising quality.