Let's talk about real numbers. In the hospitality industry, we talk a lot about "Gross Profit" (GP). We throw around percentages and talk about "variance" and "yield." But what does that actually mean in euros and cents, on the ground, for a busy Dublin restaurant? I want to tell you a story about a client. Let's call them "The Ormond Bistro"—a fictionalised name for a very real (and very...