Why restaurants are buying into CPUs for growth – and how you can too
Discover how to launch a central production unit for your restaurant. Set your budget, find the venue, hire the right staff, and use technology for success!
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Minimum wage increases: How to minimise the impact on your P&L
Find out how to protect profits in hospitality from the minimum wage increase by managing costs, optimising labour deployment, and strategically upping your prices.
Industry Insights
How to use a restaurant P&L statement to improve operations
Find out how to integrate your profit and loss statement with restaurant operations to boost your profits and maximise your capacity.
Financial Planning & Analysis
Cash flow management strategies for multi-venue restaurants
Take a look at these three simple but effective strategies for managing cash flow in multi-venue restaurants.
Financial Planning & Analysis
What to know about the new calorie labelling regulation in the UK
Learn the reasoning behind the new Calorie Labelling Regulation in the UK and what your business needs to do to comply.
Industry Insights
Inventory & Supply Chain Management
5 strategies to trim your restaurant food costs
Find out how to reduce your restaurant food costs with these five simple but effective strategies, including menu engineering and using AI technology.
Inventory & Supply Chain Management
Operational Standards & Compliance
How to calculate inventory turnover for a restaurant
Learn how to effectively calculate inventory turnover, factors influencing turnover, and accounting for seasonal changes. Click to learn more!
Inventory & Supply Chain Management
From good to great: Transforming staff training in a restaurant
Train restaurant staff effectively. Explore key skills, best practices, and management tips to enhance restaurant training and service.
Workforce Management & Productivity
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Essential restaurant inventory reports for efficient stock management
Delve into key inventory reports, vital boosting efficiency, reduce costs and drive profitability. Streamline inventory management now!
Inventory & Supply Chain Management
How frequently should a kitchen audit take place? Your questions answered
It’s best to conduct a kitchen audit at least twice a year. This ensures that you meet compliance with the regulations set out by The Food Standards Agency.
Inventory & Supply Chain Management
