Inaccurate food costs often erode margins and consume valuable time in UK restaurants, pubs and hotels. Many growing hospitality businesses rely on outdated manual processes
Food cost inflation now affects most UK restaurants, pubs, and hotels. The impact rarely shows on the dining room floor or in guest reviews, and
In today’s volatile UK hospitality market, manual food costing processes reduce profit margins and operational efficiency. Food and non-alcoholic beverage prices rose 5.1% in August
The UK hospitality sector faces sustained cost pressure, with food and labour costs each increasing by 35% in the last 5 years, while profit margins
Food costs often consume 28 to 35% of revenue in UK hospitality and can quickly erode margins. Many operators focus on service and guest experience
Manual menu performance tracking quietly reduces profits for growing restaurants, pubs, and hotels across the UK. While operational focus stays on guest experience, spreadsheet-based methods
The UK hospitality sector, from independent restaurants to growing pub chains and boutique hotels, faces strong margin pressure from rising food costs and operational overheads.
Food waste reduces profit margins across UK hospitality. Menu engineering offers a structured, data-driven way to turn that waste into recoverable margin. It uses data
For UK restaurants, pubs, and boutique hotels in a growth phase, optimising menu profitability and operational efficiency is vital. This guide ranks leading menu engineering
The UK hospitality sector faces significant pressure in 2025. Rising ingredient costs, supply chain disruption, and intense competition compress profit margins. For restaurants, pubs, and
