What really makes or breaks a restaurant opening? It’s not just the food, the marketing, or even the buzz on launch day — it’s how you manage recruitment, training, and reputation from day one.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey reflect on their recent opening of Noreen in London’s St. Christopher’s Place.

They share the lessons learned from a busy launch, from why they deliberately limited covers in the first few weeks, to how overstaffing and focusing on the basics can protect long-term success.
If you’re preparing to open a restaurant or hotel F&B venue, these insights are essential.
Chapters:
00:00 – The biggest challenge of openings: recruitment
00:57 – Opening at Noreen, London – the reality
02:13 – Why limiting covers can protect reputation
04:18 – Overstaffing and recruitment challenges in London
07:57 – Market competition and the realities of labour force
09:28 – The power of Google reviews for reputation
13:03 – Training and reinforcing the basics
14:55 – The three key lessons from Noreen’s opening
16:08 – Final reflections