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Emotional labour. It’s the work we do to regulate our emotions and present a calm front when that might not match how we feel inside....

We’ve been doing a bit of recruiting in the bakery recently and it made me think about my go-to interview questions. If you’ve been doing...

I’m just going to say at the outset, this one is quite sweary, just in case that’s not your bag. There are two sayings that I believe are...

When you are the lowest paid person in your business… When the national living wage went up earlier this year, if your first thought was...

Holidays matter. They might seem trivial, but they’re not. You probably didn’t start a cafe or bakery because you were desperate to work...

Are you stuck in firefighting mode? Always running, to put out the next fire. Someone handed in their notice, your EHO inspection is due,...

Last year ago we opened our second location. We’d run out of space at our original bakery and took over a second site which houses the...

There’s a saying; turnover is vanity, profit is sanity, but cash is king. Roughly translated this means cashflow can kill you. Cash flow...

If you have a team in your food or hospitality business, that's making your life easier, right? Because you're delegating to them and so...

Do you set financial targets for your food business? If not then I would suggest that you start. Assuming that your bakery, café or...

So you run a food or hospitality business and you're not making enough money. Why is that? Either your sales are too low, your profit is...

Your profit and loss sheet tells a story. It tells the story of how your business is doing financially, both in the past and right now....

How clear are you on how much your business does, or doesn't, make? Do you know how much profit you made last month, or last year? Is...

Thinking about branching out? Opening a new space, moving into wholesale, starting a delivery service, offering catering. There are lots...

Who is your ideal customer? The answer to this question is not ‘anyone who wants to give me money’. If anyone is your ideal customer,...

Why did you start your business? And why are you still running it? The why behind your food or hospitality enterprise is its purpose. You...

How do you decide what to charge for the things that you sell? That coffee, sandwich, loaf, box of chocolates or pizza, how do you decide...

Your business is a result of all the things you have and haven't done and it's a result of your strengths and your weaknesses. If you...