In many UK restaurants, the shift to an autumn menu brings attractive seasonal dishes and unstable ingredient costs. Butternut squash might rise from £1.20 to
Independent UK restaurants lose significant profit every month through outdated menu engineering practices. Owners and chefs focus on delivering strong guest experiences, but back-of-house processes
The UK’s hospitality sector demands constant innovation and efficiency, yet many established multi-site and growing single-site restaurants, pubs, and hotels still rely on manual menu
Established restaurant, pub, and hotel operators face a constant battle to maintain profitability as ingredient costs fluctuate and competition erodes margins. Manual menu pricing and
In the competitive UK hospitality landscape, effective menu engineering is a foundation for growth and profitability. This article sets out seven essential menu engineering best
Key Takeaways UK hospitality produces around 1 million tonnes of food waste each year, and around 75% of this waste is avoidable through better processes
The hospitality sector in 2025 faces sustained pressure from rising raw material costs, increasing labour expenses, and operational complexities that threaten profit margins. Traditional manual
Hospitality businesses in the UK, from restaurants to pubs and boutique hotels, often battle inefficiency. Manual processes and disparate software systems, used for everything from
Growing restaurants, pubs, and boutique hotels across the UK often rely on manual back-of-house operations that erode profits and consume valuable time. Owners and head
Multi-site restaurants across the UK often lose profit through fragmented inventory management. While expansion remains the priority, disconnected systems, manual processes, and a lack of
