Blog

Practical advice on menus, kitchen operations, and running a restaurant — written by Chef Anwar Miah.

Everything here comes from three decades in professional kitchens — the costing mistakes that quietly eat margins, the workflow habits that slow a service down, and the groundwork that separates a smooth opening from a chaotic one. No theory for theory's sake: each piece covers a problem I meet in real kitchens, and what I actually do about it. If you'd rather talk through a specific problem than read about it, start with a consultation.

Boost Efficiency: FIFO Inventory & Kitchen Zones Kitchen Operations

Boost Efficiency: FIFO Inventory & Kitchen Zones

Streamline inventory management with FIFO method and optimise kitchen layout for improved efficiency.

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How to Cost a Restaurant Menu Properly Menu & Food

How to Cost a Restaurant Menu Properly

Most restaurants undercharge because they cost their menus wrong. Here is a clear process for calculating portion cost, setting margins, and building a menu that actually makes money.

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The Most Common Kitchen Workflow Mistakes — and How to Fix Them Kitchen Operations

The Most Common Kitchen Workflow Mistakes — and How to Fix Them

Slow service, inconsistent dishes, and stressed kitchen teams usually come down to a handful of avoidable workflow problems. This is what to look for and how to address each one.

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What You Need to Sort Before Opening a Restaurant in Bedford Restaurant Launch

What You Need to Sort Before Opening a Restaurant in Bedford

Opening a restaurant involves more moving parts than most first-time owners expect. This covers the practical groundwork — from licensing and fit-out to staffing and your opening menu.

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