As the end of September gets closer and closer I get more wary of the fact that we will be losing our government assistance. This means this month has been incredibly stressful as I try to juggle all the different aspects of increasing sales while simultaneously reducing staff costs. The most difficult aspect of both of these is that while we will no longer receive any assistance, we will still be required to hire extra staff and also have a reduced capacity. To attempt to do

What a crazy two weeks it has been. From the start of this month we have been permitted to have 1 person per 4sqm. Though this is still a huge change turning a 70 seater restaurant into one that can work with only 30 it seems like the hard work we put in throughout the lockdown and beforehand is starting to pay off. It is still too early to really know as we won't ever be able to compare how we are doing until we open to full capacity, our customers have continued to regularl

While on my weekly cycle with my father this week he was talking to me about values, in particular those values held by a business and how to create these and ensure that every new staff member shares them. This got me thinking about my own values, and how they are reflected in the business so far. Despite having worked consistently for the past 10 years I have had to go into very few interviews, and as such have rarely considered this. However after some thinking today I bel

Well, despite my efforts to do a blog a day this has evidently gone out the window. Unfortunately the running of the restaurant always comes first for me, and writing this blog comes behind me working the kitchen, front of house, advertising and working on any new things to keep us alive throughout this time. This being said i will now try to update it once a week or so. I am currently working on multiple things, and have recently figured out how to make videos for our advert

What a crazy 24 hours it has been for us still trying to make in hospitality. After posting on Facebook last night the support from friends and strangers has been overwhelming. Though this is very moving it unfortunately does not help me to pay the bills or keep the staff employed, and as such after meeting with my remaining employees today we made the radical decision to diversify our offerings and create an emergency action plan on how to keep the restaurant alive until we