Your food cost report says one thing. Your stock count says another. For an Operations Director running more than one site, that gap is not a rounding error. It is where margin quietly disappears.
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UK restaurants can cut food cost by 3–8% within 60 days without touching ingredient quality or portion size, by fixing operational leaks first inventory accuracy, waste tracking, portion control and supplier price drift. The fix isn't a cheaper menu; it's tighter operations.
