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.
Alphabet shares: How we can make your share structure work as hard as you
Every good hospitality business obsesses over the things guests can see. The menu, the covers, the turnaround on a Friday night, the manager who keeps the whole thing humming. Far
Optimising Today. Building Tomorrow. The Hospitality Leadership Gap AI Can’t Fill
Walk into almost any sector exec meeting and the conversation is understandable. Labour costs continue to climb. Margins remain under pressure. Consumer confidence shifts with every economic headline. Teams are
What a 3-Day Close Actually Looks Like – And Why It Changes How You Run the Business
The standard in hospitality finance is to receive management accounts somewhere between two and four weeks after the period closes.
The Tronc Rules That Changed – And What Every Group Operator Needs to Do Now
The Employment (Allocation of Tips) Act came into force in October 2024.
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.