Sector practice
Restaurants & Hospitality
Restaurants, bars, hotels and catering operations — high cash volume, perishable stock, thin margins and casual staffing.
What keeps these clients awake
- Recipe and plate costing accuracy
- Cash and POS control, and till shortages
- Food wastage, spoilage and portion control
- Casual staff payroll and statutory coverage
How we help
- Recipe, plate and beverage costing
- Cash, POS and daily revenue control review
- Wastage, shrinkage and portion control investigation
- Outlet-level profitability reporting
- POS and inventory system implementation
Where to start
Plate costing and cash control review across the top twenty menu items.
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