Anyone who knows me will be aware that tackling the immense food waste problem is a subject dear to my heart. That’s why, since learning of the UK government’s recent…
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For food service businesses, stocktaking can be boring, dull, complicated, and frustrating (although it doesn’t have to be!) and leads to arguments and hair-pulling when it’s not done well. But…
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To paraphrase Dylan – The times they are a-changin’ so you better start swimmin’! The days of fish and chips in a polystyrene container with a plastic fork spiked into…
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Some technologies are a headache – while others become your business’s bionic arm! But how can you tell the difference between tech that is holding you back vs tech that…
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If something could benefit your stocktake, reduce waste and improve your gross profit margin, then it's worth doing. One such example is streamlining your food inventory management process. These often…
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With food businesses being hit hard by the pandemic, it's time to take stock, rethink, and redevelop to not only survive but thrive. Adapting to changes in processes, customer's trends…
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Gross profit (GP) is your net sales (gross sales less VAT/sales tax) minus your Cost Of Goods Sold (COGS, also called Cost Of Sale). Your COGS is the direct cost…
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As a food business, gross profit margin and cash flow are the two most important parts of your business (outside of food quality) that are paramount to staying above the…
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Food vs Coffee: Gross Profit Margin To know what your inventory gross profit margin is, is a vitally important part of operating a successful food business. However, is your…
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Sector Catering Restaurant Hotel Deli Cafe Bar Pricing Contact Us About Us Login Schedule a Demo 7 Tips To Make Your Store More Efficient Running a retail operation in the…
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