Your restaurant needs constant analysis to be profitable, but you can't live in a spreadsheet. The 1-3-6 method I teach my clients: what to measure each month, each quarter and each half-year to make decisions with data without losing your mind.

Reservations for one are up +29% in the US, +14% in the UK and +18% in Germany. In Japan it's already 1 in 4 meals out of home. Behind it, a millennial generation that has normalised solo dining and a quietly painful figure: 60% of urban 25-to-40-year-olds report feeling lonely at least once a week. The restaurant stops being a product and starts being a social platform.