{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"HUNGRY.","title":"Espresso: Tom Kerridge - You'd be Crazy to Open a Restaurant (Without Knowing This..)","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/8e528de2\"></iframe>","width":"100%","height":180,"duration":902,"description":"Full episode here! 👉🏻 https://youtu.be/cVG8TqtxJQEAfter 20 years running The Hand & Flowers and 35 years in kitchens, Tom Kerridge says something most chefs won’t: restaurants don’t make money anymore.In this clip, Kerridge breaks down why margins have been wiped out, why being “busy” means nothing, and why opening a restaurant today can actually be the worst financial decision you make. It’s a brutally honest look at hospitality — from pricing, staffing and VAT, to the hard leadership calls that come with ownership.This isn’t about food. It’s about business reality, risk, and the uncomfortable decisions that keep companies alive.===============📱 ON THE MENU===============🍽️ Why packed restaurants still lose money📉 How margins in hospitality were quietly eradicated🤔 Why opening a restaurant now makes less sense than ever⚖️ Separating emotion from business decisions🚪 Closing sites, letting people go, and radical transparency🧠 The shift from reactive chef to strategic operator🔥 Why Kerridge thrives on risk — but hates being a passenger🧩 What COVID taught him about control and problem-solving","thumbnail_url":"https://img.transistorcdn.com/gxmV4UzMdxQXxd72h-fgEanMz6IG37j1u683zTmU0ac/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS85ZGI4/Y2FkNjcwNmEwMDNm/YWUwOTcyZTM0YzYw/YWU3My5qcGVn.webp","thumbnail_width":300,"thumbnail_height":300}