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

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Independent UK restaurants lose significant profit every month through outdated menu engineering practices.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