For UK restaurants, pubs, and boutique hotels with annual revenue over £500,000, moving from manual spreadsheets to automated inventory systems can be a game-changer for

UK pubs face rising food costs and tight margins in a volatile market. Many still use manual processes or rigid software, lacking the detailed financial

UK pub owners and chefs often struggle with manual spreadsheets to track ingredient costs from multiple suppliers, all while protecting tight profit margins. Outdated food

Managing food costs while growing a UK pub is a real challenge in today’s competitive market. Tight margins and the need for operational growth often

UK pubs deal with rising ingredient costs and the need for tight menu profitability every day. Connecting your Point of Sale (POS) system with food

Running a restaurant, pub, or boutique hotel in the UK isn’t getting any easier. With energy costs climbing, labour shortages persisting, and ingredient prices constantly

Volatile ingredient prices challenge the UK hospitality sector daily, with food and non-alcoholic drink prices climbing 37% between January 2020 and July 2025. Manual food

UK restaurants, pubs, and hotels face a hidden challenge that eats away at profits: outdated manual food costing amid fluctuating ingredient prices. While your team

As your restaurant, pub, or hotel grows, manual food costing can turn from a small hassle into a major barrier to profitability. Scaling operations across

Manual inventory tracking eats up valuable time and money for UK restaurants, pubs, and hotels. These outdated systems burden operators with errors, delays, and missed