Beyond the Pass
BeyondthepassKitchen economics for independent restaurant and pub operators. Written by a Michelin-trained head chef. The numbers, the decisions, what to change first.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 25 | Founded | 4 months ago | Last Issue | 8 days ago |
| Active | |||||
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beyondthepass26.substack.comLatest Issues
The £12 to £15 Pub Main Trap
🎧 Beyond the Pass — Operator Podcast (1:41)
Pub pricing math for 70k profit
Prefer reading? The full breakdown is below.
A 44-cover village pub in the Peak District. The owner had been at £14 on his most popular mains for nearly three y...
Menu Size vs Skill Reality
🎧 Beyond the Pass — Operator Podcast (1:53)
Oversized menus burnt out your chefs
Prefer reading? The full breakdown is below.
A 52-cover pub in Devon. Three head chefs in four years.
The owner blamed the talent market. Said good pub c...
Pub Labour Math Nobody Checks
🎧 Beyond the Pass — Operator Podcast (1:38)
The Busy-But-Broke Trap: Fixing Your Pub with Labour Density
Prefer reading? The full breakdown is below.
A 64-cover village pub in Yorkshire. Sunday lunch service. Booked solid for nine month...
Why Pub Food "Looks Profitable" But Isn't
🎧 Beyond the Pass — Operator Podcast (1:51)
Stop your bar subsidizing your kitchen
Prefer reading? The full breakdown is below.
A 78-cover gastropub in the Cotswolds came to me with a problem they couldn’t name.
Food sales: £9,400/wee...
The Full Kitchen Viability Checklist
🎧 Beyond the Pass — Operator Podcast (1:53)
The 15-minute test that tells you whether your kitchen model actually works.
Prefer reading? The full breakdown is below.
Most operators never ask the question directly.
Not because they don’...
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Authors
The writers behind this newsletter.
French head chef based in the UK. Writing about kitchen profit, labour economics and menu engineering — and why busy doesn’t mean profitable. For independent chefs and operators who want structural clarity and systems that protect margin.
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