5 Ways to Protect Your Margin
When Food and Energy Costs Rise

When food and energy costs climb, margin is everything. Here are five practical ways to protect it.

1. Know your gross profit by dish and category, not just overall. You cannot fix what you cannot see.
2. Tighten stock control and cut waste. Small leaks sink margins fast in a kitchen.
3. Review supplier prices and engineer your menu so the profitable dishes are the ones that sell.
4. Manage labour as a percentage of sales, with rotas built around real demand.
5. Watch your energy contracts and usage, one of the biggest movers of the last few years.

The businesses that ride out cost rises are the ones watching the right numbers, weekly, not once a year. That is exactly what we set up for our hospitality clients.