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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.

This project involved the turnaround of a 120-seat, high-volume restaurant delivering approximately 500 covers per day, alongside an extremely busy late-night bar operation. Despite strong revenues, the business was experiencing significant profitability issues, with the bar alone losing approximately £10,000 per month at retail value.