Publications
Short pieces on the operational economics of beverage service at scale — waiting times, wastage, staffing and the revenue those three quietly remove.
Automation · 13 April 2026
Automation is becoming the backbone of modern hospitality operations — not to replace staff, but to let a fixed team cover a peak it could never cover by hand.
Economics · 13 April 2026
Profit on tap: why beer margin is won or lost in the pour, and what changes once every serving is measured instead of estimated.
Queues · 13 April 2026
No lines, more revenue: why every venue should treat the queue as a revenue control, not as a fact of life.
Market · 13 April 2026
More events, bigger crowds, a thinner labour pool. The constraint has moved from demand to the number of hands behind the bar.
Market · 13 April 2026
The sports hospitality market is growing fast. The operations behind the bars, in most venues, are not growing with it.
Sustainability · 13 April 2026
Sustainability is not only a cost line. Reusable cups, zero overpour and less spillage are design decisions with a measurable operational return.
Wastage · 13 April 2026
Overpouring, foam loss and line waste add up to a £200M annual problem that almost nobody measures — because it disappears one glass at a time.
Stadiums · 13 April 2026
Halftime is roughly twenty minutes long. Everything a stadium bar earns in a match day is decided inside that window — and inside the one before kick-off.
Queues · 13 April 2026
The hidden cost of waiting: queues are not an inconvenience, they are the single largest untracked revenue loss at live events.
Queues · 7 April 2026
Every minute a fan spends in a concession line is a minute they are not buying — and past a certain wait, they stop joining the line at all.
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