Multi-site restaurant, pub, and hotel chains across the UK face increasing pressure on profits and daily operations. Revenue may look strong, but hidden inefficiencies can
Restaurants, pubs, and hotels often lose profit because food costing is inaccurate and slow. Manual tracking, fluctuating ingredient prices, and limited real-time insight mean margin
Key takeaways Full-service restaurants in the UK often operate on margins of only 3–5%, so small improvements in gross profit can make a significant difference
Rising food costs and supply chain volatility are reducing restaurant margins across the UK, with 78% of operators reporting menu price hikes in 2024 and
Independent UK restaurants, pubs, and boutique hotels face severe food cost volatility and inflationary pressures. Traditional manual food costing methods are increasingly unsustainable, leading to
Restaurants, pubs, and hotels that are growing often struggle to calculate food cost percentages in real time. Manual methods erode profit margins and create disorder
Every day, unnoticed gaps in inventory management drain your restaurant’s profitability. Without real-time visibility into inventory trends and usage, you lose money to waste, theft,
Inaccurate inventory data can quietly drain profits from growing UK restaurants, pubs, and hotels. Outdated manual tracking often leads to higher food costs, unnecessary waste,
Manual food cost tracking can hurt profitability for UK restaurants, pubs, and hotels. While focusing on great service and customer satisfaction, delayed cost data often
Key Takeaways Manual inventory processes increase food waste, slow decision-making, and reduce margins across busy restaurants, pubs, and hotels. Automated inventory management cuts waste, improves
