Table 1 · Notes from the floorEst. 2026
Field notes on running a restaurant: forecasting, staffing, systems, and the decisions that don't make it onto a menu. Written by someone still doing the job, not summarizing it.
On the pass
On the financial trouble the restaurant was in, what it took to turn it around, and why I'm writing any of this down.
PublishedOn being handed a restaurant with unpaid suppliers, months of back rent, and open taxes — and finding out I had to figure it out alone.
PublishedBuilding a monthly forecast around a new service day, a tournament schedule, and last year's noise.
DraftAbout
I run the floor and the numbers at an independent restaurant in Rotterdam. This is where I write down the operational problems worth remembering — the ones that don't fit in a shift handover but are too useful to lose.
No theory borrowed from a consulting deck. Just what happened, what I tried, and what I'd do differently.