Jamie Oliver says overlooking fundamentals led to his restaurant empire’s collapse

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🍽️ What’s Cooking?

Miami becomes the most expensive U.S. city for dining out

A recent study by Chef’s Pencil ranks Miami as the priciest U.S. city for restaurant meals, ahead of New York, Chicago, and Los Angeles. A mid-range three-course dinner for one person costs about US$60, which represents a bigger share of average local incomes compared to similar expenses in other cities. Meanwhile, cheaper items like coffee and beer remain relatively affordable. ​Read more.

🃏 Running a Smoother Kitchen

“Order Queue Mirror” for prep-to-serve alignment

Set up a display mirror (or screen) in the kitchen where orders are shown both by prep stage (e.g. chopping, cooking, plating) and by table/server. As each station completes its task, the staff member moves the order icon to the next stage. This visual flow ensures no dish gets stuck, helps with pacing, and reduces communication errors between prep, cook, and service.

🚀 Scaling Up

Tahini’s opens first U.S. location in Loves Park, Illinois

Canadian Mediterranean fusion franchise Tahini’s has launched its first U.S. restaurant at 1521 E. Riverside Blvd, Loves Park, Illinois. Franchisee Minesh Patel will run the new location with hands-on involvement alongside his wife, Vaishu. Tahini's aims to fill a niche in areas without much competition in its style of fusion cuisine. More U.S. locations are planned in Florida, New Jersey, Baltimore, and beyond. Read more.

🦾 Fresh Ideas

Jamie Oliver says overlooking fundamentals led to his restaurant empire’s collapse

Jamie Oliver has reflected on the collapse of his restaurant business in the UK, admitting that while he and his team succeeded with ambitious concepts and creative ideas, they missed core basics like financial discipline and reliable accounting. On the Begin Again podcast, he said his inability to “get the basics right”—not understanding numbers well—was a major factor in the decline. He described often being strong on the creative side but failing at consistency, cost controls, and solid fundamentals. ​Read more

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