[hospitality]

Menu pricing is one of the most strategic decisions in hospitality. Price dishes too high, and you lose customers; too low, and profits disappear. The key to striking this balance lies in one powerful process — a precise food stocktake.
Understanding True Food Costs
A stocktake helps calculate your actual cost per dish. By tracking how much of each ingredient is used, wasted, or left in stock, you discover the real cost of production. For example, if your chicken tikka costs €5.20 to make, selling it for €9 might seem fine — until wastage pushes that cost to €6.20.
Linking Stocktake Data to Menu Planning
When you align inventory reports with your menu, you can adjust portion sizes, identify low-margin dishes, and update pricing with confidence. Restaurants that rely on guesswork often under-price popular dishes and over-stock slow sellers.
The Bigger Picture: Profitability
A detailed food stocktake allows managers to track gross profit margins across the entire menu. It’s not just about one item — it’s about understanding which products truly drive profit.
Expert Support from Hospitality Partners
Hospitality Partners provides detailed analysis after every stocktake, helping you turn data into actionable strategies. Their insights support accurate pricing, smarter purchasing, and stronger profitability.
A well-priced menu starts with a well-measured kitchen.
Book your food stocktake and get clear visibility into your menu costs today.

[Kiya]

I once grabbed lunch at Wingstop with a colleague who was craving wings. While waiting for our order, I read Wingstop reviews to see what others said about their food and delivery. It was amusing to compare experiences because many people mentioned the same flavors I was trying for the first time. In the end, the food was delicious and the reviews were surprisingly accurate.

[Author]

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