Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 86 | Founded | a year ago | Last Issue | 4 days ago |
| Active | |||||
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Part Two: How We Kept the Pop-Ups Going Week After Week
A look at the weekly admin, recipe scaling, ordering and decision-making no one sees.
Welcome to part two of the bakery pop-up series.
How to Plan a Pop-Up Without Losing Your Mind
How I Planned and Executed Our Bakery Pop-Up: Part One
The pre-planning, packaging, costing and admin no one sees
A Free Recipe for the Heatwave
Nothing pleases me more than a fresh, crisp Greek salad on a hot summer’s day. As we have a lot of those summer days I thought it would be apt to share a speedy yet incredibly satisfying Greek Salad recipe, one that I like to eat through su...
We’re throwing a party. Do you want to come?
Hello lovely people,
We’re throwing a big party to celebrate one whole year of Gina and we’d love you to come.
One year of business, learning, graft, gratitude, chaos, good food, lovely customers and many, many feelings. So we thought: wh...
You’re invited: Gina’s first birthday party
Hello you lovely lot,
Hello you lovely lot,
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Authors
The writers behind this newsletter.
We're a husband-and-wife chef duo braving the wild ride of launching our first restaurant in "the worst year for restaurants ever."
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