Ever wondered what it takes to run a top-rated gastropub? Brendan from The Unruly Pig breaks down why Michelin-starred restaurants often struggle to make money, dealing with sky-high costs for fancy ingredients and skilled chefs⁠. What's super interesting is how they've cracked the code at The Unruly Pig. While fancy Michelin spots might serve 45-60 people on a Saturday night, they're pumping out 100-120 covers⁠. But here's the clever bit - they've actually simplified their menu over time, focusing on doing fewer dishes really well instead of trying to please everyone⁠.
It's a brilliant look at finding that sweet spot between high-end dining and running a profitable business, all while keeping the locals happy and attracting food tourists from across the country

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• Michelin-level quality comes with high costs: High labor costs for skilled chefs and expensive ingredients make it difficult to be profitable at the Michelin-star level⁠⁠​
• Volume vs. quality balance: While Michelin restaurants typically serve 45-60 covers on a Saturday night, The Unruly Pig serves 100-120 covers while maintaining high quality⁠
• Menu simplification is crucial: They learned to reduce menu size over time to maintain consistency and quality, rather than trying to please everyone⁠
• Customer flow management: Controlling the flow of orders and not overwhelming the kitchen is essential for maintaining quality⁠
• Local focus with tourist appeal: While they attract food tourists as the #1 gastropub, their core business relies on local Suffolk customers and London weekend visitors⁠

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