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 | Twice weekly |
|---|---|---|---|---|---|
| Issues | 104 | Founded | 2 years ago | Last Issue | 7 days ago |
| Active | |||||
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ginarestaurantlondon.substack.comLatest Issues
A Dreamer’s Guide To Opening A Restaurant. Pt. 2
Big dreams, tight margins and the things nobody tells you.
Hey, back again! Now that you’ve had a little time to let the first part settle, let’s dive right back in. Conversations like this have never felt more important to me. I learn so...
A Dreamer’s Guide To Opening A Restaurant
Big dreams, tight margins and the things nobody tells you. Part One
Matt has given me so much useful insight into the restaurant world that I wanted to share his knowledge- and the access I’ve been lucky enough to have to it- with this bea...
The No-Nonsense Guide to Restaurant Drinks
Matt Paice on wine margins, cocktails, corkage and what customers actually want to drink.
In my last newsletter, I mentioned Matt Paice, co-owner of Chishuru, as one of the people whose advice I really value. He is someone I have a huge am...
Please Tell Me This Is Normal
Why restaurant owners need restaurant friends.
There are some questions you can’t Google.
Not Tomato Soup
Hello again, friends of Gina.
This week I’m sharing the recipe for our Tomato Tonnato, a dish I’ve become slightly obsessed with.
No Days Off is a reader-supported publication. To receive new posts and support my work, consider becoming a...
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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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