Julia is joined by Ronen Givon, CEO of REKKI, the mobile ordering app for chefs.

Ronen created REKKI after spending 10 years running restaurants in London (he was one of the founders of Hummus Bros), where he saw first hand how little grasp many chefs have on their food costs.

He talks to Julia about how to make independent restaurants profitable, which ingredients are trending on his platform (and what's getting harder to source), the changing cultural role of restaurants - and why 'menu engineering' shouldn't be a dirty word.

Articles discussed by Ronen and Julia: 

UK’s star chefs get creative to keep menu prices down | The Observer

Cancelled flight? Shoddy clothing? Disappointing meal? Blame skimpflation, the hidden curse of 2022 | The Guardian

Imad’s Syrian Kitchen restaurant review: ‘The Damascus chef in Soho’ | The Sunday Times