Practical writing on food cost, labour, suppliers and margin — from a team that has run restaurants and built the software to run them better.
Every month you assemble the same shoebox: a folder of invoices, a payroll figure, a rough total for expenses. Here is what your accountant is really asking for — and how to stop rebuilding it by hand.
Waste is the only cost in your kitchen with no receipt. It never reaches your P&L as itself — it just quietly shows up as a food cost that doesn’t add up.
Pen, paper and spreadsheets tell you what a dish cost the day you built the recipe. Service moves faster than that — and the gap is where your margin quietly disappears.
Supplier prices drift up a line at a time. By the time it lands in your P&L, it has been eating your margin for three months.
A rota built in a spreadsheet can’t see tonight’s forecast — so it can’t tell you when you’ve rostered £400 of labour into a £900 night.
Book a demo and we’ll show you live costing, smart rotas and Pepper on a restaurant like yours.