top of page
Food waste in UK hospitality. An operational problem that's fixed by data.
UK restaurants are running on margins of 4–7%. Independents often sit at the lower end. In that environment, there is very little room for losses that could be avoided.
Food waste is one of them.
David Holden
Jun 103 min read
Daily discipline in F&B operations: How operators quietly protect margin every single day
The most successful F&B operators tend to win not because of one "silver bullet," but because they execute a tight system of fundamentals better and more consistently than everyone else. The best operators are boringly brilliant at the basics - with discipline, data, and relentless focus.
David Holden
Jun 77 min read
bottom of page