
One day on your floor. Stock, pour cost, rosters, cost per cover. Written findings in five working days. Delivered by the founder.
Three losses most bars carry, and what they cost.
Examples, worked through. Not figures from a specific venue.
Free-pouring without a jigger runs every spirit about 50% heavy. On a busy night, that's whole bottles given away – one round at a time.
Foam, line cleaning, staff drinks and untracked comps. The two missing kegs never show up as a number – they vanish into variance.
Six ingredients, three garnishes, priced off a guess. The drink everyone orders is the one quietly bleeding your margin, all night long.
Most venue problems aren't mysteries. They show up — once someone looks.
I'm Radu Ciprian Popa. Twenty-five years inside hospitality's hardest rooms – ocean liners, five-star mountain hotels, Australian wineries. I deliver every Read myself. No associates. No delegation.
Every finding stays on record, with an owner and a date, until the fix is confirmed.
One day on your floor. Written findings in five working days.
Every finding, with an owner, a due date and a yearly value where one can be measured.
Each fix confirmed at the next check, then taken off the total.
Twelve questions across the six areas where margin slips. A score, area by area, in three minutes.
One day on your floor. Written findings within five working days. Each finding goes into BLACK NEST with an owner and a due date.
I do. Every Read is delivered by me personally. No associates, no delegation.
Yes. Melbourne-based, working across Australia. Travel is agreed on the first call.
The Read finds the money. BLACK NEST keeps the score. Every finding stays on record, with an owner and a date, until the fix is confirmed at the next check.
Thirty minutes, no obligation. I answer every enquiry myself, usually within 24 hours.