09/17/2026
Hello Fellow Hospitality Professionals,
Twelve years ago, I opened a restaurant from scratch. Last year, I closed it.
In between, I spent much of that time consulting for other operators too — and kept seeing the same thing: what never makes it onto a menu usually decides whether a place survives. Cash flow gaps nobody saw coming. Procurement decisions that quietly eat margin. Staffing costs that creep up until they're the whole problem.
That experience — mine and theirs — is why I started The Operator Report: a weekly newsletter on the real, unglamorous reasons hospitality businesses struggle, and where things are actually getting better through technology and people.
Would love to have you along — link is in the comments. And if you know an operator still figuring this out the hard way, tag them or send it their way.
