Key takeaways Manual recipe costing in UK hospitality absorbs many hours each week and often produces unreliable margins. Static spreadsheets cannot keep up with volatile

Key Takeaways UK hospitality margins remain under pressure in 2026 after sustained cost increases, including a 5.1% rise in food and non-alcoholic beverage prices in

Key takeaways UK restaurants, pubs, and hotels that rely on manual spreadsheets for food costing face higher waste, slower decisions, and weaker margins in 2026.

Key takeaways Accurate food cost percentage gives UK restaurants, pubs, and hotels clear visibility of dish profitability and overall kitchen margins. Consistent weekly or monthly

Key takeaways Manual food costing and spreadsheet-based menu analysis create delays, errors, and blind spots that quietly reduce margins as supplier prices change. Real-time dish

Key Takeaways Manual food costing and inventory processes reduce profit by introducing errors, delaying insights, and hiding issues until it is too late to act.

Key Takeaways Manual spreadsheet food costing hides the impact of volatile ingredient prices and often leads to slow, inaccurate menu decisions. Automated invoice scanning and

Key Takeaways UK hospitality businesses in 2026 face tight margins due to higher labour costs, tax changes, and persistent food inflation, so manual food costing

Key Takeaways Multi-site restaurant groups often lose margin through inconsistent supplier pricing, delayed reporting, and fragmented spreadsheets. Centralised, automated food cost calculators replace manual spreadsheets