Jamie Oliver Failed and You Will Too

Casual dining is deadly and the casualties are mounting up. A perfect storm of pressures is hitting the segment and competition is fierce.

“If Jamie can replicate this early Oxford form” wrote the Guardian’s restaurant critic Matthew Norman in 2008, “he will soon be driving a prize herd of recession-proof cash cows across the land.”

Casual dining is deadly and the casualties are mounting up. A perfect storm of pressures is hitting the segment and competition is fierce.

It’s not pretty out there.

  • Upward trends of rising cost of labour and competition for staff – Brexit stemming the flow of European workers
  • Inflationary pressures on the cost of goods
  • Ever rising business rates
  • Increasing competition (though, is it going to be the last man standing?)
  • Ever changing consumer preferences

Is private equity to blame?

Some say the short-term investment outlook of private equity funds caused the large number of failures in the casual dining and retail sectors. We say that success is in your control.

So what can you do differently?

There is one thing you can do today that’s fully within your grasp and control.

Get a handle on waste and the cash in your stockroom.

Use scorecards to incentivise staff to care and make changes to their handling of materials.

Everything else is subject to outside pressures that you can’t affect – but your staff are wasting money every day and that’s directly affecting the bottom line.

The good news is that is is easy to fix.

Why is good inventory management important?

As your margins get tighter with out of control increasing costs, you have to find ways to reduce the recurring costs.

Make your staff aware and accountable and you will see a reduction in waste. That is just what the Orderly Inventory “3-2-1” Score does – it gives every manager a balanced score out of 5 and uses AI to tell them three things they’ve done well this week and two things they can improve on to reduce waste and increase profitability. Examples are “make sure to order more chocolate milk as you ran out early today and it’s a highly profitable item”, or “it looks like your staff on the afternoon shift use twice the amount of cheese they should on each pizza”.

The Orderly 3-2-1 scorecard makes them care and tells them how to succeed.

If your staff are bought in, well trained, reducing waste and increasing profitability – you’re well on the way to succeeding where Jamie failed.