HeyJaredNo Days Off
Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
- Indexed issues, last 90 days
- 12
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- Sep 28, 2026
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- Aug 7, 2026
Latest issues
A Dreamer’s Guide To Opening A Restaurant (opens the original)
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Matt has given me so much useful insight into the restaurant world that I wanted to share his knowledge- and the access I’ve been lucky enough to have to it- with this beautiful community. Whether you’re dreaming of opening somewhere of your own or simply curious about what goes into it, there’s so much here for you. I learnt a heck of a lot just reading it back.I asked him to be honest about what it takes, but useful too, and he’s delivered exactly that: hard-earned advice, some uncomfortable t
The No-Nonsense Guide to Restaurant Drinks (opens the original)
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In my last newsletter, I mentioned Matt Paice, co-owner of Chishuru, as one of the people whose advice I really value. He is someone I have a huge amount of respect for and, when it comes to the business of running a restaurant, knows far more than I do about a great many things.One of the reasons I appreciate Matt’s advice is that it is always direct, practical and grounded in the reality of actually operating a restaurant. There is no vagueness, unnecessary diplomacy or pretending that every d
Please Tell Me This Is Normal (opens the original)
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There are some questions you can’t Google.Is everyone quiet this week, or is it just us?Is this card merchant fee completely insane?Are we overstaffed or understaffed, what are your labour %s?What booking system syncs up best with your POS? Is it worth switching?Do you know a pastry chef? These are the moments when you need friends who own restaurants.One of the most useful resources I’ve had since opening Gina has been other operators. People who understand what it feels like when the booking s
Not Tomato Soup (opens the original)
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Hello again, friends of Gina.This week I’m sharing the recipe for our Tomato Tonnato, a dish I’ve become slightly obsessed with.No Days Off is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.<div c
What Maternity Actually Looked Like (opens the original)
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This is the final piece in my maternity series and, fittingly, it is the one I could not really have written in advance.Over the past few weeks I have written about whether you can have a baby while running a restaurant, what pregnancy and motherhood can do to a woman working in a physical job, and whether hospitality is genuinely structured in a way that allows people to build long careers while also having children.Then I actually had the baby, and the reality has been much less neat than anyt
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