Hospitality Guides
Our hospitality guides are based on the conversations and questions we get asked by clients.
Labour, margins, cashflow, tax and systems – what’s going on, what’s changed and what needs fixing.
We’ve written them up into simple guides, to help you sense-check your own numbers and set-up.
If you’d like a second pair of eyes, or support putting any of it into practice, then do get in touch.
Why Your Labour Percentage Is Lying to You
Most restaurant groups track labour as a percentage of revenue. The number appears every week on the P&L, sits alongside food cost, and gets reviewed in the Monday call.