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.
The UK hospitality sector is undergoing seismic change. Brexit, inflation, staff shortages, and changing customer preferences have created a perfect storm for restaurants, pubs, and hotels. In this environment, traditional methods of managing kitchen stock and inventory are no longer just inefficient - they're actively eroding profit margins.
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