Run
You’re open. You’re working. So why does it not feel like it is working?
Operational strategy and hands-on support for independent venues that have launched and are ready to run properly.
If you are turning covers but the money does not reflect the effort; if standards slip the moment you leave the building; or if the operation feels inconsistent and heavier than it should, the problem is rarely a lack of effort. It is usually a slow, quiet misalignment, and you are often too close to the fire to see the smoke.
Run is structured support to stabilise performance, restore control, and build an operation that does not depend on your constant, exhausted presence.
Investment
€595 / month + IVA
12-month minimum term.
Best for: Trading venues where something is not working: profit, team stability, service consistency, or owner overload.
IVA note: All prices exclude IVA (21%). For clients outside Spain, IVA may not apply. Billed monthly via Stripe. The first charge is pro-rated from your start date.
What is Included
Monthly check-in (30 to 45 minutes): Focused on what has happened in the last fortnight and the decisions ahead in the next. These are calendared for daytime hours, ensuring service time remains protected.
Quarterly review (60 to 90 minutes): Every three months we step back to look at both operations and commercial trajectory. We examine what the numbers are telling us, where friction is building, and what must be prioritised next.
Custom playbooks and process templates: Documented service standards, kitchen SOPs (Standard Operating Procedures), and opening and closing protocols. This is the infrastructure that turns a capable team into a reliable one.
Guest experience review: We assess the guest journey end-to-end: the first impression, the booking process, the welcome, service flow, menu pacing, the close, and the follow-up. Most operational problems show up here long before they appear in the numbers.
Workflow optimisation: Kitchen flow, floor layout, prep systems, ordering rhythms, and supplier relationships. Where the operation creates friction, we surface it and fix it.
Owner-state check-in: Built into the work. How you are doing as an operator matters because a business cannot stabilise on an exhausted nervous system.
Support between calls: Email and WhatsApp access for the questions that arise between sessions. Response within one working day.
The Profit Gap: Why Being Busy is Not Always Enough
Most independent operators have a pricing problem, and many do not even know it.
Sometimes it is underpricing driven by anxiety or by copying the venue down the road without understanding the economics behind their specific numbers. Sometimes the prices are roughly right, but they have never been verified against real, current costs. The menu was priced by instinct, comparison, or comfort, rather than by logic.
When a chain competitor opens nearby, the temptation is often to drop prices. This is almost always the wrong move. You cannot win on price against an operation built for scale. The correct response is to differentiate and price with confidence, ensuring the experience justifies the investment.
In Run, we make sure your pricing reflects your reality: food costs, labour costs, overheads, and the return the business needs to produce to keep the lights on and your soul intact. That means:
Calculating true food cost per dish so every price is a decision, not a guess.
Building a clear view of the weekly turnover required to cover costs and make a proper return.
Identifying "hollow" dishes: the ones that sell well but quietly destroy your margin.
Restructuring the menu so it works commercially while still exciting your guests.
“Profitability and quality are not separate decisions. They are the same decision, made consistently across every aspect of the operation.”
— Benjamin Sawyer
Who It Is For
Run is the right fit if:
You have been trading for at least six months and want to move from surviving to performing.
You are busy but not making the money the covers should justify.
The business depends too heavily on you being physically present for every shift.
The team is capable but inconsistent, and you are tired of being the only one who sees the details.
You know something is "off" in your menu, pricing, or operating rhythm, but you lack the space to address it properly.
If you are pre-opening or in your first year, start with Plan. If you are consistently profitable and preparing to expand, look at Grow.
Commonly Asked Questions
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Because “busy” is not the same as “profitable”. The cause is rarely one thing. It is usually a combination of margin pressure, labour creep, menu items that sell but do not pay, pricing that has not kept pace with costs, and waste that is never properly addressed. The fix is not more covers. It is clarity on which covers are profitable, which costs are controllable, and which parts of the operation are draining the business.
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Owner dependency is almost always a systems problem. Documented standards, opening and closing protocols, training frameworks, supplier rhythms, and a management structure with clear authority. The deeper issue is time. Operators do not have time to build the systems while also carrying the operation. That is what Run is for.
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It depends on the diagnosis. Many venues that feel like a concept failure are actually suffering from operational or commercial problems that would follow them into a new concept. Before you make a disruptive change, you need to know what is actually wrong.
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Usually through a combination: menu engineering, pricing adjustments that are defensible, upsell training, tighter inventory and waste control, supplier work, and labour scheduling based on reality rather than habit. There are almost always meaningful gains available in a trading business, but only if someone looks at the right numbers in the right way.
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Run stabilises and strengthens a business within its current footprint. Grow is for expansion and multi-site leadership. If the current operation is not yet stable without you, Run is the starting point.
Let's get clear on what's actually going on.
A free consultation will not fix your business, but it will tell you whether we are the right people to help and what we would focus on first.
No pressure. No jargon. No generic advice.
If you want a paid diagnostic with a written report, start with the Hospitality Health Check.