Blog
Ideas, analysis, and practical guides on food cost management, supplier strategy, and hospitality operations.
What’s the true relationship between rent and revenue in hospitality? A 12-site QSR chain shares lessons from real-world operations, revealing that lower rent often outperforms high-rent sites on profitability. Learn how rent-to-revenue ratios impact EBITDA, why brand maturity matters, and how to cr
Running a hospitality business like a café or catering operation is more than just good food and service—it's about mastering the numbers. In this post, we explore the rising costs that impact profitability, from business rates and rent to staffing and ingredient sourcing. Learn how to calculate you
Going direct to China for food packaging can save UK hospitality businesses 50–150%. But hidden costs, risks, and logistics can wipe out those gains. Here’s what every operator should consider before making the switch.
Wondering how many suppliers your hospitality business really needs? Learn from Double Puc Cafe’s real-world data—390 SKUs, 18 suppliers, £60k/month spend—and discover the sweet spot for supplier count, cost savings, and smarter sourcing
Running a café in today's economic climate is increasingly challenging due to rising business rates , commercial rents , and inflation . Owners must navigate these pressures while maintaining profitability and customer satisfaction.
Explore the financial performance of McDonald's franchisees in Wales, including revenue, profits, and staff impact. Discover key insights into their resilience and growth strategies