Case Studies
Real restaurant owners share their experiences handling challenges and opportunities. These stories cover health inspections, staffing decisions, marketing successes and operational improvements.
I Had to Sack the Head Chef: A Case Study
How one restaurant owner learned the hard way that losing a head chef costs far more than just a salary.
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 one restaurant owner used customer feedback to turn her gastro pub into a success story.
My First Visit from Environmental Health: A Case Study
What to expect when environmental health inspects your restaurant and why preparation matters.
My Restaurant Was Featured on TV: A Case Study
How a small restaurant in Northumberland used local ingredients and family recipes to attract TV coverage and grow its business.
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.