Costing & Profitability

Running a restaurant comes with many different costs, and even small increases can have a big impact on your overall profitability. Food costs, staff salaries, wastage, portion sizes, inventory and day-to-day operating expenses all need to be managed carefully. Keeping a regular check on these costs can help reduce unnecessary spending and maintain healthy profit margins.

We work with hospitality businesses to understand their costs and improve the way they are managed. We look at areas such as food costing, purchasing, menu pricing, wastage and operating expenses to see where costs can be reduced and margins improved.

If you are setting up a new restaurant, we can help you work out the costs before you start. If you already have a running business, we can review your existing numbers and help you identify where you can improve.

Budget Planning

Before starting a hospitality business, it is important to have a clear idea of how much you are likely to spend - not just on the initial setup, but also on running the business month after month.

We can help you plan and review costs such as:

• Initial setup and investment
• Kitchen equipment and other essentials
• Food and beverage operations
• Staff and manpower
• Monthly operating expenses
• Purchasing and inventory
• Other regular business expenses

This gives you a clearer idea of the investment required and what it will take to run the business on a day-to-day basis.