How I Learned to Rethink My Food Business—No Guru Needed

Some businesses go out with a bang. Most, though, just slowly leak. Nothing dramatic. Just quiet drip waste, day after day.

When I think back to the times I almost gave up, it wasn't because of some big loss. It was the small inefficiencies that piled up—the menu items no one ordered but we still prepped, the staff who worked hard but in the wrong direction, the delivery platforms that charged like landlords but never gave us feedback.

This isn't expert advice. Just thoughts from someone who's still figuring things out.

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The Menu Speaks

The menu reveals more than just what we serve. It's a mirror of our operation. A long menu means more prep, more margin for error, more training. At one point, I thought variety was our strength. Turns out, it was confusion in disguise.

Now, I look at every item and ask: "Does this belong? Or is it just habit?"

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Delivery Changed Everything

Pre-COVID, our location mattered more than anything. Now? Google Maps, Grab, Deliveroo—those are the new foot traffic. You can be tucked away and still seen. But being seen doesn't mean being chosen.

Delivery isn't a side income anymore. It's a shop within a shop. Different packaging, different photos, different expectations. I learned that too slowly.

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People Show You What Works

I used to think I had to know everything. But it's the staff who reveal what’s broken. If they cut corners, it’s often because the system makes it hard to follow. If something keeps getting messed up, it’s not the person—it’s the flow.

Now I try to listen more. Not every opinion leads to a solution, but ignoring them guarantees nothing improves.

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Location Is Still Important, But Not In The Same Way

I used to look for places with foot traffic. These days, I look at who lives or works nearby, and whether the area makes sense for both dine-in and delivery. A quiet spot in a good district might beat a busy street with too much competition.

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Small Tools, Big Leverage

Sometimes I don’t need new staff or fancy ideas. I need to sharpen what I already have. A dish that sells okay might become a hit with the right garnish, the right name, the right photo.

It’s like Warren Buffett’s cigar butt—one more puff left. That’s how I treat my business when money is tight. It makes you resourceful. It makes you humble.

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A Final Thought

I don’t know where this journey ends, but I want to make sure it’s a good story. One that reflects who I really am. Not just the success, but the effort, the adjustments, and the resilience.

If this feels familiar to you, maybe you're on a similar journey. That’s a good sign. It means you're paying attention.

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