"There are 3 ways for restaurants to improve their bottom line; reducing costs, increasing head spend, and more bums on seats. The first method is finite- you can only cut back so far.”
Gareth fundamentally believes that there are better ways to increase your bottom line than reducing hours. And by increasing hours when you''re busy or reducing them when you''re quiet only promotes the notion that “time” is the solution to any problem, when it''s actually just a symptom.
Former head chef turned accountant, Gareth Evans is the founder of Evans and Co Hospitality Accountants. Gareth traded in his knives for spreadsheets, and he now advises independent hospitality businesses across the UK and helps business owners to work less, earn more, and feel less stressed.
