From Spreadsheets to Strategy: Using Stock Insights to Boost Profit Margins
May 30, 2025 - Posted by: Guy Porteous - In category: Blog, bottom line, Consultancy, Cost Saving, food, hotels, profit, Pub, Restaurants, stocktaking - No responses
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.
Understanding Food GP% – Why It’s Vital for Profitability
March 29, 2025 - Posted by: Guy Porteous - In category: Blog, bottom line, Consultancy, food, profit, Pub, Restaurants - No responses

Week 1: Understanding Food GP% – Why It’s Vital for Profitability What is Food GP%? Food Gross Profit Percentage (GP%) is a key metric in hospitality, measuring how much profit is made on food sales after deducting ingredient costs. A strong GP% ensures your business covers operational costs and remains profitable. How to Calculate Food […]