Gains Accountants & Business Advisers

Running a food business right now is tough - costs are up, competition is high, and customers expect more.

So I asked Francois, co-founder of Josette & Paulette in London: “What actually helps grow sales?”

Here’s his take:

1. Build for your guests, not for yourself.
2. Pay attention to what your customers actually want.
3. Get the service right, every time.
4. Create a space people enjoy being in.

Simple, but easy to miss.

When the food, service, and atmosphere all work together, people don’t just visit once — they come back.

And that’s what really grows a business.

💬 What’s one change you’ve made that improved your guest experience?

What drives long-term success in F&B? 🍽️

It’s not chasing trends, it’s building consistency and serving the community that already loves you.

Rebecca, co-founder of Signorelli, shared these insights:

1. Social media can distort priorities.
It creates pressure to constantly innovate or go viral. But its real value lies in amplifying what already works - strengthening relationships with your existing customers.

2. Sustainable growth comes from retention.
Instead of always trying to reach new audiences, focus on increasing visit frequency among loyal customers. Getting a regular to come back just one more time each week can significantly impact revenue.

3. Consistency builds demand.
Menu fatigue is often internal, not customer-driven. Your best-selling item is popular for a reason and many guests return specifically for that familiar experience. Reliability often outweighs novelty.

That’s why consistency > constant reinvention.

📌 Follow for more insights on building smarter F&B businesses.

Most F&B businesses rely on instinct. The most successful combine it with data.

I spoke with Rebecca, co-founder of Signorelli, to talk about how they’ve made data a core part of running their business—not just a “nice to have.”

In the last 18 months, they’ve focused on four key areas:

📊 Building a stronger team with structured onboarding and regular performance reviews

👥 Understanding their most loyal customers through Embargo, and how to bring them back more often

📈 Analysing years of sales data to spot patterns and opportunities

📱 Using social media and Google to gauge brand perception, not just drive traffic

The takeaway?

Great hospitality still starts with great food but it scales with great data.

📌 Follow for more real-world F&B insights.

What is the secret to turning first-time guests into loyal regulars? It is not just about getting people through the door. It is about giving them a reason to come back.

Consistency builds trust. Your food and beverages are your reputation. When guests know they will get the same quality every time, they are far more likely to return.

Hospitality makes the difference. Great service is about making people feel welcome and remembered. When guests feel valued, they begin to see your café as part of their routine.

Experience matters more than location. A good location may bring someone in once, but the overall experience is what keeps people coming back, even if they are only stopping by briefly before heading off again.

Loyal regulars are built through consistent quality, genuine hospitality, and experiences people want to repeat.

Follow for more tips on building an F&B business people love coming back to.