In 2025, multi-site restaurant groups and hospitality operators across the UK and Europe face an increasingly complex procurement landscape. Rising costs, shrinking margins, and heightened competition mean that choosing the righthospitality stock control software is no longer just about efficiency—it’s about survival.
Hospitality has always been an industry of fine margins. From restaurants and pubs to hotels, caterers, and cloud kitchens, the difference between profit and loss often comes down to the precision of stock control. In 2025, the margin for error is shrinking even further. Rising food costs, complex supply chains, and shifting customer demand mean operators can no longer rely on spreadsheets or outdated systems.
Across the hospitality industry, from busy restaurants in London to multi-brand cloud kitchens in Dubai, one challenge has been constant: the time-consuming, error-prone process of managing supplier invoices. Staff spend hours entering data into spreadsheets or outdated systems. Every missed decimal or wrong unit can mean inaccurate stock counts, inflated costs, and wasted resources.
It was raining in Manchester. The bistro had seventy covers booked and a private party at nine. Sam, head chef, stood on a step ladder with a clipboard. Two trays of chicken left. Olive oil almost empty. The delivery was due next week. He felt that familiar knot in his stomach. Another supplier call, another fee, another apology to the front of house team.
If you run a restaurant, hotel, or catering business, you have felt it:
Managing a hospitality operation in more than one location is a never-ending battle of toggling sitting area, managing staff, glamorous menu engineering, vendor and cost control, etc.
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