The Tarragon Journal
Notes from the back of the house.
Founder origins, operator playbooks, and field notes from inside Tarragon.
The $14 Croissant Problem
Nick runs the restaurant industry through Porter's Five Forces and lands on a grade of D — why margins are so brutal, and what the operators who beat the odds do differently.
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How Bakey reduced prime costs by 6% with Tarragon
How a 5-shop bakery group consolidated commissary operations and cut prime costs by 6% after replacing two disconnected systems with Tarragon.
The CPA to Baker to CFO Pipeline
Nick on the winding ten-year path from consulting to a 3am bakery shift to leading finance at a multi-unit restaurant group — and what it taught him about the work we're doing at Tarragon.
Restaurant Commissary Kitchens: When They Work (and When They Don't)
Commissaries can unlock unit economics and consistency at scale — or layer in coordination overhead with no payoff. A practical look at when to add one.
From Two Brothers Tavern to Tarragon
How a college job in a small Vermont restaurant turned into building software for the operators behind the line.