Writing & Press
I run restaurants and write about the life around them. Money, service, culture, staffing, guests, all the messy bits that sit behind a good night out. This page is where you’ll find my writing, how I think, and how to get in touch if you’d like to work together.
For Editors & Producers
What I can do
I’m a restaurateur first and a writer second, which means most of what I do is grounded in real rooms, real numbers, and real teams. I’m a good fit when you need someone who’s still on the floor rather than looking back from a distance.
I’m available for:
– Features and reported pieces on restaurants, hospitality and service culture
– Regular columns or recurring series on the business of running a room
– Essays and opinion pieces on dining culture and guest behaviour
– Background conversations or quotes for pieces you’re already working on
How I write
I like clear, conversational copy that doesn’t talk down to anyone. I’m happier explaining how service charge actually works or what a fair rota looks like than chasing the next big opening. I’m used to talking about numbers without making them feel dry.
Themes I come back to
– How restaurants really make and lose money
– Pricing, value, and what “generosity” looks like on a plate and a payslip
– Service, training, and staff retention instead of burnout and churn
– Restaurant culture: regulars, walk-ins, solo diners, group dynamics
– Wine and drinks written in plain English, not exam language
How to contact
The best way to reach me for commissions, columns or background is via the contact details on this site. If you add “Writing & press” in the subject line, I’ll know it’s you.
Notes on a Napkin
Notes on a Napkin is my newsletter on the messy, magical side of running restaurants. Industry myths, quiet service wins, money talk in plain English, and the unscripted moments that stay with you. It’s mostly written for people who work in or love restaurants, but anyone who cares about how hospitality actually works is welcome.
If you’d like new pieces when they’re ready, you can subscribe here
Selected Writing
Press Bio & Assets
Short bio (around 50 words)
Dan O’Regan runs BANK and Lapin, two Bristol restaurants known for contemporary cooking, calm rooms and generous plates. A self-taught restaurateur, he writes about the work behind hospitality and the people who make it. His focus is on practical ways to look after guests, teams and numbers at the same time.
Longer bio (around 100–120 words)
Dan O’Regan is a Bristol restaurateur and writer. He co-owns BANK and Lapin, two small restaurants built around flavour, calm service and rooms people want to linger in.
Dan came to hospitality through coffee, working as a barista, trainer and competitor before moving into wholesale. After a move to the West Country and a Covid-era redundancy, he opened BANK in Totterdown, followed by Lapin in Wapping Wharf.
He writes about the reality of running restaurants: money, pricing, staffing, service culture and the quiet systems that make a night work. His work aims to be useful to both guests and industry, with a focus on clarity, fairness and small improvements, service after service.
Final note
For press images or anything else, please get in touch via the contact details on this site.