Dish01 / 04
Mole negro
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
31 ingredients · two days · Signature
Restaurant General Manager
A full room, a happy kitchen and numbers that add up.
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01Mole negroRead ↓90
covers
−52%
staff turnover
4.8★
guest rating
Pick one here or on the turntable
My grandmother’s recipe, with chilhuacle negro chillies brought back each winter. Served with confit duck leg and blue-corn tortillas.
31 ingredients · two days · Signature
01
Hiring, training and systems for a new restaurant.
Quote
02
Front of house, one day.
£850
03
Menu, labour and supplier costs.
£2,200
I run a 90-cover restaurant: front of house, bookings, wine list, staffing and the P&L.
I’ve cut staff turnover in half by fixing rotas and paying tips fairly.
“Every guest feels like a regular when he’s on the floor.”