Blog 4 in our series: Better Stock, Better Profits – Smarter Food Management for Pubs & Restaurants

So far in this series, we’ve looked at why stocktaking matters, how often you should do it, and what to watch out for in your reports. In this post, we’re shifting gears slightly.

Because once you’ve got the data… what’s next?

This week, we’re diving into how you can use your stock reports—not just to track what’s going in and out of your kitchen, but to make real business decisions that protect and grow your profits. From updating menu pricing to identifying training needs, your stock data is a tool for strategy, not just admin.

1. Menu Pricing That Reflects Reality

Prices are going up everywhere—from cooking oil to cheese and beyond. If you’re still pricing dishes based on old supplier costs or estimated margins, it’s likely you’re missing out on profit (or worse, serving dishes at a loss).

Your stock reports show what your ingredients cost now, not six months ago. That gives you the power to:

• Reprice dishes that are no longer profitable

• Swap out costly ingredients

• Make minor tweaks to portions without affecting customer experience

Real Example: A pub we worked with found their classic Sunday roast was showing less than 20% GP. The culprit? A creeping increase in meat and veg costs. By adjusting the portion size slightly and increasing the menu price by £1.50, they brought it back to 65% GP—without a single customer complaint.

2. Spotting Portion Control Issues

If your usage doesn’t match your sales, that’s a red flag. It could mean:

• Over-serving

• Incorrect recipes being followed

• Waste that’s not being recorded

• Or even stock going missing

When you regularly review stock variances, you start to see patterns. Are certain ingredients always overused? Are some teams or shifts worse than others? This is where you can step in—not to point fingers, but to put support and systems in place.

3. Making Better Supplier Decisions

Your stock data isn’t just useful for what’s happening inside your business—it also shines a light on your suppliers.

Over time, even small price increases can eat into your margins. But it’s not just about the price on the invoice. It’s also about what actually arrives at your door.

Tip: Always check goods inwards—especially high-value items like meat and fish. Weigh the deliveries and check them against the delivery notes. Don’t just take the label at face value.

Real Example: One client who started weighing their meat deliveries found they were consistently receiving less than what was stated. Over time, those under-deliveries added up to hundreds of pounds in lost stock. By simply tightening up their delivery checks, they were able to challenge the supplier, recover the losses, and ensure it didn’t happen again.

Mini Case Study: A hotel group reviewed six months of stock reports and found a 12% gap in meat costs across locations. With the data in hand, they renegotiated a better deal with one supplier—saving over £7,000 a year.

4. Guiding Staff Training and Development

One of the most overlooked uses of stock data is staff training.

If variances are high during certain shifts, or if stock loss spikes when specific teams are on duty, that’s a sign that processes aren’t being followed—or haven’t been clearly explained. Use your reports to guide your training focus, refresh procedures, and give staff real context for why the small details matter.

Tip: Share simple charts or visuals from your stock reports in team briefings. It makes the data more relatable and helps everyone feel part of the solution.

The Takeaway: Don’t Let Your Data Go to Waste

Stock reports are full of potential. They’re not just about control—they’re about insight.

When you move beyond counting what’s there and start asking why, you give yourself the tools to protect margins, reduce waste, and run a smarter, leaner operation.

Need help interpreting your numbers? Let’s talk.