NOTESRECORD

Short pieces on underwriting restaurants as an asset class: the cost ceiling, the ledger, and what the measurements say.

• Margin · 1,342 words · a 7-minute readHow much money should a restaurant make?Three to five per cent is the number in circulation. It is the margin of flying without instruments. Here is what one operation built against a ceiling made in its first year — the good year and the ugly half that followed.Read →
• Margin · 508 words · a 3-minute readWhy is my restaurant busy but not making money?The dining room is measured to the minute; the money is measured nowhere. The distance between those two facts is usually the whole answer.Read →
• Operations · 296 words · a 1-minute readHow fast should a fast-casual kitchen be?The only compliment worth chasing, and the fulfilment record behind it.Read →
• The practice · 288 words · a 1-minute readThe ceiling is the pointWhy a firm would name itself after a number it did not hit in year one — and publish the distance.Read →