All Posts

Your costs went up nearly a third since 2019. If your prices didn't move with them, you didn't protect your customers. You just absorbed the difference yourself, every single day, for years.

Add your wages to your cost of goods and you get one number. Keep it under sixty percent or the business owns you instead of the other way round.

Hospitality sales are rising and liquidations are rising faster. That's not a contradiction.

A cafe that depends on the owner gets valued like a job. Here's how to get valued like a business.

Most cafes aren't short of sales. They're short of margin. Here's where the money hides.

What a hospitality business coach costs in NZ, group vs one-on-one, and how to work out if it pays for itself.

A hospitality business coach works with the owner of a cafe, bar or restaurant on the business itself: the numbers, the team, the systems and the exit. Not the coffee. Not the menu. The job is to make the venue more profitable and less dependent on you. What does a hospitality business coach actually do? Three things. Grow turnover and profit. Get your time back, so the venue runs without you on the floor every day. And plan a strategic exit, so when you sell, you sell for a

Two ways to work with me: The Owners Table group programme, or one-on-one coaching for cafe, bar and restaurant owners.

Sometimes you’re too busy to look. Sometimes you’re afraid of what you’ll find. And sometimes you think you should have worked it out yourself by now. That last one has a price. I call it the ego tax.

Most cafe owners can't tell you what their best-selling dish actually costs them, and they wear that ignorance like a badge of honour. That's not passion. That's how good cooks go broke with a queue out the door.

The quiet run into summer is the only stretch all year built for fixing your cafe instead of hoping it fixes itself. My clients are ready. Most cafes out there aren't. Yet.

Every cafe owner eyeing a second site has the same blind spot: the first one only works because they're standing in it. Here's what actually needs to be true before you open door number two.

Most cafe owners think they're sacrificing themselves on that machine. Wrong diagnosis. You didn't sacrifice anything, you just kept the fun job and called it hard work.

There are three numbers in the room when you sell your cafe, and most owners only know one. Seven things to get right before you list.

Most cafe owners roster for a disaster that happened once, eighteen months ago. Here's why that's still costing them thousands every week, and what to do about it instead.

414 hospitality businesses went under in New Zealand this past year, up 49%. Everyone blames rent, wages, rising costs. Wrong diagnosis. The average Kiwi cafe survives 20 to 24 months, and the real reason has nothing to do with the economy.