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Think Like an Airline: Matt Paice of Chishuru on Revenue Management

Resources Think Like an Airline: Matt Paice of Chishuru on Revenue Management

11 Oct 2026

Airlines and hotels have spent decades working out how to sell something that disappears at midnight, and restaurants are finally catching up. Matt Paice of Chishuru explains how that thinking works at the table, and why the guests on the receiving end don’t always take it well.

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How putting your staff first makes you money
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The Employment Legislation Changes You NEED to Know About
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Who Taught Us to Manage Like This?
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London, UK - August 31, 2019: View through the window of staff and customers inside Buns and Buns restaurant in Covent Garden Market, one of the most popular tourist sites in London, UK.
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Train your team for free: the money hospitality keeps leaving on the table
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Opening a restaurant? Read this first.
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#VATsTheProblem: A messaging guide for you and your teams
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What Dies With Hospitality?
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Matt Paice's One Percenters, Part 1: Costs & Operations
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Matt Paice's One Percenters, Part 2: Revenue & Tech
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Steak Tartare on the Kids' Menu: What the Summer VAT Cut Means for You
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What Actually Keeps an Independent Restaurant Alive?
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Is it okay to WhatsApp my team out of hours?
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How To Price Your Menu (including our costing tool)
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Onboarding Is Hospitality's Secret Weapon. Here's Why.
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One Bad Apple

Resources One Bad Apple

19 Apr 2026

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No Choice? No Problem.
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April 1st: The Great Business Rates Reset
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Coaching Your Team Through Change
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The customer is not king. YOU ARE.
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Statutory Sick Pay is Changing...
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How to NOT leave a crap Google review
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Staging: Free labour or industry engine?
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Budgeting tips for you and your teams
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The Big Countertalk Survey - What We Learned
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Burnout: How to spot it — and protect yourself when you're running on empty
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What the hell is service charge?
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The Last Supper
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BOOSTING REVENUE WITHOUT RAISING PRICES
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INSIDE THE JUGGLE: Notes from the kitchen and beyond
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Fermenting Safely For Your Business
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The Hard Shift: Leading your team when finances are squeezed
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Culture Club: Unboundried communication outside of work hours
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Have Head Chefs stopped shouting? Welcoming a new generation of kitchen leaders running healthier, happier kitchens.
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WHAT'S IT REALLY LIKE TO OPEN A RESTAURANT?
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CULTURE CLUB: ENTHUSING YOUR TEAM THROUGH THE TOUGH TIMES
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SURVIVING THE N.I. HIKE: 8 Ways to Keep Your Business from Bleeding Cash
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WILL 20% SERVICE CHARGE BE THE NEW NORM?
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YOUR BUSINESS COST INCREASE CALCULATOR: PREPARING FOR APRIL 2025
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