LEARN.

Short, practical reads on leading a team, the numbers, sales, marketing, service and standards. Pick a subject, or pick where you are in your career.

• Numbers

  Numbers, 5 min read

  Making your money work on hospitality hours

  A simple way to budget when your hours and tips change every week, plus the holiday pay, pension and tax code checks that put money back in your pocket.

• Numbers

  Numbers, 5 min read

  Tips, tronc and service charge: how to check you're getting yours

  What the law says about tips in Great Britain, how tronc and service charge actually reach your payslip, and a five-minute check you can do every payday.

• Numbers

  Numbers, 5 min read

  GP and margin, explained with a burger

  What gross profit really means, how to work it out properly (VAT and all), and why a few wonky portions cost more than you think.

• Numbers

  Numbers, 6 min read

  Buying across sites: procurement when you go from one venue to five

  How to move from every chef buying their own way to one buying system across your sites: specs, a short supplier list, price checks and credit notes, without losing what made each venue good.

• Numbers

  Numbers, 5 min read

  How to read a P&L without panicking

  A line-by-line walk through a hospitality profit and loss, with a worked month and the five questions to ask every time it lands.