Journal
Notes from the work of directing projects: what happens before opening, and why it matters.
What F&B projects are missing: someone to direct them
The role of the F&B and Hospitality Project Manager in the birth of a restaurant: coordinating expertise, preventing mistakes and turning an investment into a truly sustainable project.
Dignity at work: the invisible investment that shapes a business’s future
An F&B budget counts equipment, building work and permits. It almost never counts the human investment of the first months: the very thing that makes everything else work.
The best time to solve a problem is not when the restaurant is open. It is before you have created it.
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