Let's talk about real numbers.
In the hospitality industry, we talk a lot about "Gross Profit" (GP). We throw around percentages and talk about "variance" and "yield." But what does that actually mean in euros and cents, on the ground, for a busy Dublin restaurant?
I want to tell you a story about a client. Let's call them "The Ormond Bistro"—a fictionalised name for a very real (and very...
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