Michael Cains

Michael Cains
Scottish Chefs Conference

Scottish Chefs Conference

Standard Supplier 16th September 2011
Scottish Chefs Conference

Scottish Chefs Conference

Standard Supplier

Michael Cains

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Running a restaurant isn’t just about what’s on the plate. For Daniel Smith, it’s about thinking long-term. Understanding assets and liabilities. Making decisions today that give you options tomorrow. Because in an industry where margins are tight and challenges are constant, success is about building something sustainable. “Money doesn’t buy happiness… but it gives you choices.” It’s a mindset that’s helped Daniel navigate everything from financial pressures to rebuilding after a fire, always with one eye on the future.
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What does success look like in a restaurant? For Lewis King of The Old Bank, it’s simple: “bums on seats.” Because in reality, success comes down to consistency. Creating an experience people want to come back to. Building trust over time. And keeping tables full in an industry where margins are tight and pressure is constant. It’s a reminder that behind every great dish is a business that has to work.
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Reducing waste is about sustainability and running a better business. From controlling everyday costs to designing menus that minimise spoilage, the most successful kitchens are constantly looking for ways to get more from what they use. Because every pound saved behind the scenes is a pound that can be reinvested into better ingredients, and a better guest experience.
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