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

Food waste reduction software now plays a central role in how UK restaurants, pubs, and boutique hotels protect margins and meet sustainability targets. UK hospitality

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

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