Margins are already thin in hospitality. FLOW finds where yours are thinner than they should be — and gives you a practical fix.
These are the four most common operational waste patterns we find in hospitality businesses — and most owners don't know which is costing them most.
Most hospitality businesses are running 2–5% above their target food GP without knowing exactly where the overspend is coming from.
Shifts staffed to historic patterns rather than actual covers — labour cost running 5–10% higher than it needs to per week.
Key suppliers on terms set at launch, never revisited — typically 8–15% above achievable market rate on core product lines.
Food waste logged loosely or not at all — without measurement, there's no way to identify which dishes, shifts or processes are driving the cost.
FLOW is our four-stage operational improvement framework — built specifically for UK SMEs.
We review your GP by category, rota vs. covers data, and supplier invoices against market benchmarks — building a complete picture of margin leakage.
We identify your top 3 cost leaks: typically food GP%, a specific labour pattern, and 2–3 supplier lines with significant renegotiation headroom.
We provide GP analysis findings, rota restructuring recommendations and supplier negotiation briefs — practical changes your team implements immediately.
Average hospitality client recovers £12,000–£35,000 annually in GP improvement and labour savings.
Illustrative figures based on typical FLOW audit findings for a hospitality business.
| Food GP running 4% below target | £8,600/yr |
| Labour over-rostered vs. actual covers | £11,200/yr |
| Supplier terms above market rate | £7,400/yr |
| Untracked food waste (above benchmark) | £5,800/yr |
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