5 Lessons From The Field

What I’ve Learned Consulting with Restaurants Recently

Over the past few weeks, I’ve had the privilege of working closely with several restaurants across different neighbourhoods, each with their own charm, challenges, and aspirations. While each project was unique, a few key lessons kept resurfacing - lessons that every restaurant owner or operator, new or established, needs to hear. These aren’t just theories; they’re hard-earned insights from the ground level. Here are five main takeaways that could make or break your hospitality venture:

1. Don’t Expect to Open the Doors and Be Fully Booked

It’s a dream scenario - doors open, tables are filled, and bookings pour in. But the truth is, it rarely happens like that. (Maybe once upon a time ago pre 2019 - but still) Opening day is just the beginning. Building momentum takes time, consistent effort, and strategic outreach.

Restaurants need to be ready to hustle - especially in the early days. Visibility doesn’t happen by accident. If your plan is just to “post some nice food shots and wait,” you’ll likely be waiting a long time. Being busy isn’t about luck - it’s about groundwork, consistency, and persistence.

2. Showcase the Full Experience - Not Just the Food

Good food is essential, but it’s only part of the equation. Customers today are looking for experiences. What does your atmosphere feel like? Who are the people behind the counter? What kind of energy does your space bring? What is the greeting like, dont be afraid pre shift to role play this out, work on your vibe.

Restaurants that highlight their people, stories, and spaces create emotional connections that go far deeper than a perfectly plated dish. Share behind-the-scenes moments, introduce your team, celebrate the small things. Make your restaurant a place people want to be, not just eat, if you are in the community, then make it the heart of the community.

3. Look for Local Community Opportunities

Too often, restaurants focus only inward, forgetting the rich community that exists right outside their doors. Partner with local schools, charities, sports teams, gyms or neighbourhood events. Sponsor a local cause. Offer discounts or host events for community workers, like teachers or emergency responders networking brunches.

Being part of the community not only increases brand visibility - it builds trust. And trust is what keeps people coming back.

4. Build a Local Reputation Before Chasing a Wider Audience

Ambition is great - but aiming to be “the next big thing” too soon can cause you to overlook what’s right in front of you: your local audience. Word of mouth starts local. Reputation spreads outward from the people in your immediate surroundings.

Nail the local market first. Get to know your neighbours. Make your restaurant a staple in the area before focusing on national coverage or influencer buzz. A strong, loyal core base is what fuels sustainable growth. Near a large group of offices? Get to know them invite the MD, near a uni campus, offer them a light lunch for value, but dont wait expecting it to happen.

5. Offer an Experience Guests Can’t Find Anywhere Else

In a saturated market, uniqueness wins. What makes your restaurant truly stand out? It could be the way you greet every guest by name, a secret off-menu item, themed events, or a particular atmosphere that makes people feel something.

Don’t try to be a copy of the restaurant down the road - own what makes you different. The most successful restaurants I’ve worked with aren’t the ones trying to be everything to everyone - they’re the ones who lean unapologetically into their identity and create something people can’t get anywhere else.

Final Thoughts

There’s no one-size-fits-all blueprint to running a successful restaurant. But these five points - gathered from real-world consultancy experience, are recurring themes that separate the surviving from the thriving.

The venues i've witnessed and spent time in over the past month, are completely different demographic, completely different location, and completely different style of food, from brasseries to burger chains - It seems obvious to some, but not to all, make sure you spend time working on your business, not just in it.

Which is the ultimate of all of this, you could be responsible for the food, but are you accountable, you could be responsible for the numbers, but are you accountable to them, just having someone responsible isn't enough, are they accountable, costed menu, tracked via a costing system or spreadsheet, Vs sales, Vs margin losses, Vs costing increases from supplier, its not enough to just doomscroll over them, factor accountability to the team, and your bottom line.

So if you’re planning a launch, or you’re in the thick of your journey, take a step back and ask:

• Are we actively engaging our community?

• Are we telling a compelling story - not just serving food?

• Are we building real relationships and structure, not just chasing bookings?

It’s a people-first business, and when you lead with connection, the rest tends to follow.

Think I'm on to something...?