Once you get started, running a hospitality business is challenging in more ways than you can anticipate. It can be difficult to know where to find reliable, up-to-date advice. In partnership with Crunch Hospo, we share some practical, trustworthy tips and show you where you can find more.
The hardest part about running any business – particularly hospitality – is finding reliable advice that isn’t gatekept. Some people are lucky enough to find an industry mentor, while others just get by on blind faith and a little good luck. Crunch Hospo, an online platform designed to give hospo operators timely, practical and honest advice, aims to change that. We spend some time on the platform and share a snapshot of some excellent tips we found.
Revenue will always move, so the key here is to control the controllables. Seasons change, costs rise, and trade fluctuates. But some numbers are firmly in your control. COGS and labour typically make up 50 to 70 percent of a hospitality business’s costs. Crunch’s recommendation is to aim for an optimal 60 percent. Even small improvements here can make a meaningful difference to long-term profitability. The non-negotiable is knowing your numbers and reviewing them regularly. You don’t need complex spreadsheets or financial jargon. You need clarity on where money is going, what’s working, and where small changes can boost profit.
Systems aren’t optional in 2026. Running on memory might work when it’s just you, but it can’t scale. Clear systems remove guesswork, create consistency, and make it easier for your team to show up and do their job well. From onboarding and training to compliance and daily checks, systems are what keep operations steady when things get busy. Tools such as Operandio and Loaded are frequently recommended in Crunch’s live business coaching sessions as effective ways to document processes and reduce reliance on individuals holding all the knowledge. Systems run the operation, people lead them. Strong systems free up time, reduce mistakes, and support you to grow your restaurant without burning out.
Strong leadership isn’t about doing everything yourself. It’s about building capability in the people around you. Teaching managers to think like owners is a difficult skill to master but it can be critical to the success of your venue. One of the biggest shifts to becoming a well-run venue is transparency. When managers understand the numbers, including sales targets, spend per head, and labour percentages, they make better decisions and take real ownership of results. Share the plan and the data. Visibility builds accountability, confidence, and motivation. It also creates a leadership team that’s aligned with the bigger picture, not just getting through today’s service.
Hire hospo and train skills. Skills can be taught. Genuine care can’t. Time and time again, coaching conversations come back to people. The venues that are thriving aren’t necessarily hiring the most experienced staff. They’re hiring the right attitude. The non-negotiable is hiring for hospitality first. Look for people who genuinely enjoy service, teamwork, and looking after guests. Skills, systems, and processes can be trained. The right people lift the culture, strengthen the team, and improve the guest experience. Plenty of experienced heads will tell you – you can’t teach attitude.
These insights are drawn from Crunch’s masterclasses and real-world case studies. If they resonate with your business, there is far more available on the platform, including practical tools, coaching, and a community of likeminded hospitality owners. All are designed to support better decision-making week in and week out, for $49 per month – with the first month free.
Crunch is built to fit seamlessly into the rhythm of a busy hospitality business. Live online coaching sessions and Q&As run fortnightly on Mondays, often a quieter moment in the hospo week. On-demand masterclasses are available anytime, split into 10-minute chunks, allowing owners to learn when it suits their venue and schedule. You can sign up to Crunch here.
Photography: Amy Hemmings
This article is produced by Scout Jobs in partnership with Crunch.
