Food and beverages
One thing I talk about in my ebook (to be out in the next few months) is how many indie casual restaurants fail at the point where they need to look at scaling up. I've worked with a couple of places that made the move from menus of burgers or pizzas or similar to something where bulk production is better, a factor behind the barbecue craze of the last few years here in England.
Many pubs and restaurants have had complaints over their serving of dishes that frankly should never be on a general menu. Jay Rayner wrote an excellent piece on the subject for the Guardian. Anyway, good excuse to don an apron.
Also, as people that have me on instagram will have noticed, I've been trying out some beverage recipes recently. I'm trying to work out a way of producing or having someone else produce a small range of soft drinks for adults I can sell to the on-trade. Think of them as less J2O and more G&T replacement. I'm pretty excited about this one, even if they never make it to retailers and consumers it's an enjoyable thing to be working on.