3 articles to help your business succeed
Understand your gross, operating, and net margins — then improve them. UK restaurant benchmarks plus practical steps to keep more of what you earn.
You spent three hours perfecting your new lamb shank recipe. The flavour is spot on. Your team loves it. But when someone asks what you'll charge, you freeze. Pick a number that feels right? Check wha...
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UK food prices have risen 27% over the past three years. Energy costs doubled. National Minimum Wage increases hit every April. Yet you are staring at the same menu prices you set two years ago, and t...
You've done the sums three times. The dish costs £4.80 to make. You're charging £12. That should leave plenty of margin, right? Then you check your bank balance at month end and wonder where all the m...
Gross profit margin is revenue minus food cost (65-72% typical). Net profit margin is what remains after all costs — food, labour, rent, utilities, everything — typically 3-12%.
Three fastest levers: menu engineering to promote high-margin dishes, tightening portion control with standardised recipes, and optimising staff rotas to match forecasted covers. These can improve margins 2-5% within 30-60 days.
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