How do you keep a restaurant profitable?

What’s the difference between an entrepreneurial start up restaurant that operates out of a dark kitchen and occasionally does pop ups in bricks and mortar sites – and a very expensive restaurant in Copenhagen? In my insight I discuss why Noma – 5 times headliner of the World’s 50 Best Restaurants – has removed its front of house. In the numbers, I look at the number of struggling restaurants… Read the full story

Peter