Why This Blog Exists

After 17 years working in cafes, bakeries, and hospitality businesses, one thing has always been clear: the tools available to food operators are either too expensive, too complicated, or designed for someone else entirely.

Brikly was born from that frustration. And this blog is where we share what we have learned — both as operators and as builders.

What You Will Find Here

We are keeping things practical. Expect posts about:

Costing & margins — how to actually know if your croissant is profitable
Menu strategy — pricing decisions that feel informed, not guesswork
Staff management — rotas, wages, and the hidden costs nobody talks about
The Brikly journey — honest updates on what we are building and why

Built for Humans

Every post here is written for busy operators, not software developers. No jargon, no fluff. Just useful thinking you can apply today.

The 1% Philosophy

We believe in compounding small wins. A 1% improvement in your food cost. A 1% reduction in wage overspend. These tiny gains stack up over weeks and months into meaningful profit.

That is what Brikly is about, and that is what this blog will keep coming back to.

Got a topic you would like us to cover? Drop us a line at hello@brik.ly.