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 | 48 | Founded | 9 months ago | Last Issue | 4 days ago |
| Active | |||||
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beyondthepass26.substack.comLatest Issues
A £14.50 Chef Costs £19.33
🎧Beyond the Pass — Operator Podcast (1:42)
The true cost of kitchen labor
Prefer reading? The full breakdown is below.
First in a new series on kitchen labour.
Every argument about kitchen labour in this country is conducted in the wr...
Four Services, One Brigade
🎧Beyond the Pass — Operator Podcast (1:50)
Why hotels must split kitchen labour costs
Prefer reading? The full breakdown is below.
Every hotel kitchen I have worked in or looked at runs four services off one brigade.
Breakfast, seven d...
Twenty-Two Covers A Night
🎧Beyond the Pass — Operator Podcast (1:37)
Turn Hotel guests into diners
Prefer reading? The full breakdown is below.
A hotel restaurant has one advantage no high-street site will ever have. A proportion of its customers are asleep upst...
Two Guests Pay The Same. One Costs Three Times More.
🎧Beyond the Pass — Operator Podcast (1:21)
How stay length dictates hotel profit
Prefer reading? The full breakdown is below.
Through this series I have used £22 as the marginal cost of an occupied room night. Housekeeping, laundry, ame...
The Hotel That Grew RevPAR And Made Less Money
🎧Beyond the Pass — Operator Podcast (1:37)
Why record RevPAR hides hotel loss
Prefer reading? The full breakdown is below.
If you work in hotels you will have sat in a meeting where RevPAR went up and everybody was pleased.
RevPAR, rev...
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| Subscribers | Engagement | 67 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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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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