Notes on a Napkin
Dan O'ReganNotes on a Napkin is a candid, irreverent dive into the realities of restaurant life, mixing industry truths with cultural commentary and a restaurateur’s POV of the beautiful chaos behind the scenes.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 52 | Subscribers | Read | danoregan.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Difference Between Taste and Judgement
There’s a particular kind of message that arrives after a good service, when you’re tired enough to be credulous. This one said, “Best meal I’ve had in ages. Service was perfect. I’m telling everyone.” It was lovely. I said thank you. I mea...
Business Rates, Explained
Business rates are the headline discourse at the moment. Restaurateurs and chefs are suddenly everywhere—on breakfast TV, on podcasts, in Instagram reels—trying to explain what a hike in rates will do to independent operators.
A Warm Embrace With a Receipt
I walk into restaurants when my head feels like a drawer that’s been slammed shut on a mess of receipts.
People Don’t Get Poached
People don’t get poached. They leave.
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Authors
The writers behind this newsletter.
Bristol restaurateur behind BANK and Lapin. I write warm, practical notes on flavour, people, pricing and wine. Most posts are free.
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