For many hospitality groups—especially those operating on an April-to-March fiscal calendar (common in the UK)—January represents the critical "Mid-Year" or Q4 pivot point. For others starting a new financial year, it is the baseline month that dictates Q1 performance. Regardless of your fiscal cycle, January is the month where operational discipline is tested.
Mid-Year Margin Recovery: 5 Metrics to Audit in January
Jan 13, 2026 2:30:06 PM / by Team STO posted in restaurant operations, hospitality finance, food waste reduction, variance tracking, food cost control, menu engineering, margin optimisation, inventory audit
The New Financial Model of Inventory Control: The 2026 Profit Playbook
Jan 2, 2026 2:15:45 PM / by Team STO posted in Inventory and Supply Chain Management, Inventory Management, Multi-Chain Restaurants, hospitality finance, food cost control, multi-site operations, COGS reduction, 2026 restaurant trends, restaurant financial planning, menu engineering
Executive Summary
As the hospitality industry moves towards 2026, a significant divergence is occurring. On one side are operators who view the coming year with dazzling confidence, backed by data-driven certainty. On the other are those preparing silently to confront "unknown margins," hoping that revenue volume will mask operational inefficiencies.
