Espresso: Why Michelin Stars Make F&CK ALL ££ - Unruly Pig founder
Ever wondered what it takes to run a top-rated gastropub? Brendan from The Unruly Pig breaks down why Michelin-starred restaurants often struggle to make money, dealing with sky-high costs for fancy ingredients and skilled chefs. What's super interesting is how they've cracked the code at The Unruly Pig. While fancy Michelin spots might serve 45-60 people on a Saturday night, they're pumping out 100-120 covers. But here's the clever bit - they've actually simplified their menu over time, fo...