Maybe you’ve heard the owner or General Manager saying that the business isn’t hitting the GP target, or maybe you are a GM or business owner and you’re tired of saying it. Sounds like a broken record, doesn’t it? But food wastage, comps & portion controls in restaurants have a direct impact on stock costs.

We have very little to celebrate in the hospitality industry at the moment, so it’s a good idea to take (and celebrate) every win that we can. When we do, we need to ensure that we’re celebrating the right things and for the right reasons - but - inflation doesn't equal growth.

Most owners we speak to have a rough idea of their GP - though usually not what it’s running at today, just what it was targeted to be back when the menu was built. Fewer still know their labour percentage from last week. And almost no one can say that their team members know these figures - let alone understand them.

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