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Industry insights, thoughts, musings, dreams and occasional rants.
“This Restaurant Runs on Vibes (and One Crumbling SOP Binder)”
A company is only as good as its systems. Or is that wrong…is bureaucracy a crutch for the mediocre? In restaurants, both tend to be true at the same time. A good restaurant can run on sheer...
“Our menu looks great on paper—but it’s chaos at the pass.”
If you’ve felt that, you’re not alone.I’ve seen it across independents, hotel groups, and multi-site operators:menus that look good and seem to tick every box...but quietly drain time, margins, and...
“Moments of Maximum Uncertainty” – and How to Master Them
Great hospitality isn’t just about great food or a beautiful dining room. It’s about something far more subtle: the customer’s experience in moments of uncertainty. These fleeting seconds—when a...
Quill Wine Bar: Launch Case Study
Case Study: Quill Wine Bar – A Collaborative Success Story Client: Fables and Company Project: Quill Wine Bar, Borough Yards, London Location: A short walk from Borough Market, The Thames and The...
The Overlooked Ingredient in Menu Engineering: Desirability
Menu engineering usually takes place once a business is established, growing, and trying to increase profitability. It often focuses on sales optimisation, increasing margins, and strategic menu...
No Show Fees: How Technology Has Changed Restaurant-Customer Relations
Here’s an interesting situation. We work with a theatre restaurant that recently implemented a £20 per person deposit against bookings, only payable if you...
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