Lessons from Building Eucalyptus and Contrarian Takes with Tim Doyle
The Sachin and Adam Show
The Importance of a Good Menu
I used to work for this American dude who was the F&B director of a large hospitality group in Australia. And what I would do is I would do he'd come up with concepts. So he'd be like let's do a 300 seater French place. And I do all of the numbers behind that. Like, okay, if the menu is like this, we'll probably make this much money here. We probably have to charge this for wine. Probably have to charge these for cocktails. tables have to be here and here. Is that what you're doing? You're trying to run away? Just Yeah, move people around. Mary Vale is Mary Vale is like the turning
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