It’s been a couple of years since I last went actually (the only downside of moving to Sydney)

On ROI I think there is something in the order of 10% greater profitability (don’t quote me on that, the official figures are available somewhere on http://www.e-table-interactive.com). This comes from a combination of more efficient table usage (customers aren’t hanging around waiting for service as much) and reduced staff expenses. However the big benefit is in the profile of the restaurant. Last time I checked, inamo is packed, 7 days a week, and won Time Out’s “Best Restaurant in London” reader award. And that was the first restaurant opened up by the two founders who were twenty-something when they started the project. What are the odds of two restaurant newbies getting that result on their first attempt in one of the world’s most competitive foodie cities?

And yes, there’s a paper menu, just in case you want to take grandma :o)