Cafes and food
Cafes, bakeries, delis and small kitchens.
Food businesses we work with
Typical size
4 to 30 people
Busy weeks
Weekends and holidays
Usual first job
Recipe costing
Facts (sample).
Where we usually start
In food, small costs add up fast. We start by costing the best sellers and checking the rota against the takings hour by hour.
- Recipe costing for the top twenty items
- Rotas against takings
- Wholesale or catering for the slow mornings
Start with a free first meeting
Forty-five minutes at our office or at your business. Bring last year’s accounts and a recent bank statement, and you leave knowing whether we can help and where we would start.