Costs
How to cope with increasing wage pressures
Wages will inevitably continue to rise, so now is the time to ensure all your other costs are as lean as they can be, says Andrew Brookes
How to cost a menu
Getting your prices right can be the difference between success and failure. Tom Vaughan asks experts for their menu costing secrets
McDonald’s launches ‘saver meal’ trial alongside further price increases
How to mitigate inflation and supply issues
Energy hikes exceed 200% as hospitality operators report difficulties securing provision
Hospitality businesses report utility bills ‘shooting up’
Uncertainty dominates prices for the next quarter, says Lynx Purchasing
Reopening, coronavirus, Brexit and transport issues will all affect how your menu will look and cost.[...]
A penny saved is a penny earned, says Neil Rankin
The restaurant sector is notoriously thriftless, says Neil Rankin, but it’s about time we ditched our[...]
Covid winter: plan for uncertainty, says Lynx Purchasing
The new normal for hospitality when it comes to menu buying is to be flexible, be[...]
How to... restore cost control and profitability
The pandemic has changed the landscape when it comes to running a successful business, so try[...]
The big picture: how to centralise your expenses
In the face of spiralling costs, operators are looking for a way to view all their expenses in one place, to compare figures and find out where their profit really lies"