Running a professional kitchen in the UK comes with tight margins and constant challenges. Hidden costs, from food waste to inventory mishaps, can quietly drain

Running a growing UK restaurant, pub, or boutique hotel is no easy feat. Beneath the buzz of front-of-house service, back-of-house inefficiencies quietly chip away at

Across the UK, professional kitchens in restaurants, pubs, and boutique hotels face a quiet challenge. Owners and managers focus on creating great dining experiences, but

Key Takeaways UK hospitality is projected to reach £171 billion by 2026, yet average gross profit margins have already fallen from 67% in 2019 to

With supply costs climbing and operational challenges mounting in the UK hospitality sector, getting a handle on food cost percentage is now a vital strategy

Running a profitable kitchen in the UK’s competitive hospitality scene, whether it’s a busy restaurant, a welcoming pub, or a boutique hotel, takes more than

Running a UK restaurant, pub, or boutique hotel means every decision impacts your bottom line. One key area often overlooked is inventory usage data. Many

Running a professional kitchen in the UK comes with rising costs and tight margins. Accurate sales tracking is now essential, not optional, for maintaining gross

Running a professional kitchen in the UK comes with tight margins and constant pressure on profitability. Tracking COGS manually often creates errors and delays, holding