Savings And Revenue Brain Dump

🚨 April 2025 Hospitality Cost Changes: How to Save Money Now! 🚨

Anyone who's worked with me knows I love a big brain dump to start to build the plan ahead. With over 25 years of menu planning, critical path development, or BECCI planning for openings and strategy sessions, knows there is a spreadsheet, template or powerpoint to be shown...

With upcoming cost increases in hospitality, smart savings are key! Here’s how you can protect your margins while keeping customers happy:

✅ Product & Efficiency: Streamline production, consolidate supplier orders, and highlight high-margin bestsellers. Is bottomless brunch on the menu? Is the margin calculated? 

✅ Growth without Big Fees: Offer delivery via your own system instead of large platforms to save up to 20%!

✅ On-Site Savings: Negotiate rent, optimize kitchen layout, and switch to LED/motion sensor lighting for lower energy costs.

✅ People Power: Train staff to upsell sides, coffee, and desserts—boosting revenue with minimal effort! Make 2025 the year of retention and the year of the journey.

✅ Community Engagement: Local events, pub quizzes, and gym brunches bring in footfall without high marketing spend. Bounce-back voucher/codes for a secret club?! 

Want to future-proof your business? Start making these changes now! #HospitalitySavings #SmartBusiness #AprilChanges

Bottom line, the biggest impact you can have on your bottom line, is investing, and that actually does not have to cost the earth, simply recruiting well, investing in succession planning, a good training/on boarding plan, and if you have to, work with a good external recruiter to support all of the painful challenges for you, negotiate rates, and remove knee jerk reactions, add these to employing staff from an apprenticeship, also negates and NIC hikes you may be faced with elsewhere in the business, so not only is that succession planning, its also building a future proof team, at a much more affordable and sustainable way!

For any of the templates for systems, training, margin review, rota planning, and much more head to;

➡️ Www.thechefhub.co.uk/kitchen-administration-2

For seasonal menu support, reducing internal fixed cost, enquire at

📧 Tonylewis@thechefhub.co.uk

For anything else 🤟🏻