HUNGRY. Espresso: Why Michelin Stars Make F&CK ALL ££ - Unruly Pig founder
Ever wondered what it takes to run a top-rated gastropub? Brendan from The Unruly Pig breaks down why Michelin-starred restaurants often struggle to make money, dealing with sky-high costs for fancy ingredients and skilled chefs. What's super interesting is how they've cracked the code at The Unruly Pig. While fancy Michelin spots might serve 45-60 people on a Saturday night, they're pumping out 100-120 covers. But here's the clever bit - they've actually simplified their menu over time, focusing on doing fewer dishes really well instead of trying to please everyone.
It's a brilliant look at finding that sweet spot between high-end dining and running a profitable business, all while keeping the locals happy and attracting food tourists from across the country
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- Michelin-level quality comes with high costs: High labor costs for skilled chefs and expensive ingredients make it difficult to be profitable at the Michelin-star level
- Volume vs. quality balance: While Michelin restaurants typically serve 45-60 covers on a Saturday night, The Unruly Pig serves 100-120 covers while maintaining high quality
- Menu simplification is crucial: They learned to reduce menu size over time to maintain consistency and quality, rather than trying to please everyone
- Customer flow management: Controlling the flow of orders and not overwhelming the kitchen is essential for maintaining quality
- Local focus with tourist appeal: While they attract food tourists as the #1 gastropub, their core business relies on local Suffolk customers and London weekend visitors
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►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)