What makes a restaurant succeed behind the counter?
We go behind the scenes at restaurants and cafés, from teams, costs and menus to business concepts, profitability and growth.
Why Behind the Counter?
The counter is what the customer sees. Behind it, the teams, costs, menus and decisions that create the experience are managed. That is where the newsletter gets its name. This SFT Media newsletter covers restaurant and café operations, exploring what happens behind the customer experience, from managing operations, teams and costs to building business concepts, service quality, profitability and growth.
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Latest brief
Issue 01A busy restaurant, and a profit set by an operating decision
A counter can be crowded and the month-end account still losing, because a crowd alone doesn’t mean the restaurant is profitable. We start from this question: where does the revenue go? Then we read a localisation requirement that concerns the team, and open the menu with a tool that diagnoses its items.
Read issue 01 →In-depth articles
Independent readings and analysisStories worth reading closely.
Articles and analysis from the newsletter’s editors and writers will appear here, each with its own headline and byline.