Скачать или смотреть How Restuarants Can Survive and Thrive in 2025

Hospitality is taking a biblical battering — closures, margin pressure, labour shortages, unpredictable legislation, and relentless cost increases. But some operators are still winning, still growing, still creating magic.

This special panel, hosted live at Black Bear Burger, brings together an eclectic group of operators who are doing more than just surviving — they’re adapting, reinventing, and building community in the hardest market in years.

In this conversation, you’ll hear the real, unfiltered realities of running restaurants in 2025:
the missiles, the pivot points, the creativity required, and the culture that keeps teams alive.

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ON THE MENU
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🧭 Navigating hospitality’s “new normal” without losing your shirt
🛠️ Creative survival tactics when budgets shrink and problems explode
🧡 How to preserve the magic at scale (Rosa’s Thai: 46 sites → 1 family feel)
👥 The psychology of staff retention that actually works
🚚 Using delivery without destroying your margins
🏘️ Why community matters more than ever
📉 The truth about hospitality: pain, joy, chaos & purpose
💥 Real stories: cashflow shocks, strikes, staffing collapses, supplier nightmares
❓ And the ultimate question: Why do we still get out of bed to do this?

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This episode was edited by:
G.Thomas Craig (  / gthomascraig  )

TIMECODES:
00:00 Message from Sponsor Square
02:30 Be Like Water: Stu Black Bear’s Value Challenge
06:06 Graeme Ole & Steen Keeping Magic at Scale
09:01 Saiphin on Scaling Rosa’s Thai Cafe
14:19 Amanda Gordon’s Wine Bar Surviving New Shocks
21:23 Saiphin’s Staff Retention and Thailand Trips
28:03 Stu Black Bear’s Train Strikes Cash Scare
30:50 Why They Do It: Hospitality Happiness Bug
35:47 Audience Question: Social Media vs Jay Rayner Era
41:44 Audience Question: Deliveroo and Uber Eats Margins
41:44 Deliveroo/Uber Eats Delivery Trade-Offs