Maximising Margins

Let nothing go to waste that could make you money. When it comes to wastage, it’s logic - even if your leftovers menu is working from 50% GP, it will still be better than the 10% wastage that it is going to cost you! Cover your costs and add a little on top – but be prepared to be flexible. Always think of the next opportunity.

For example, be creative and get the salmon that wasn’t used on Saturday night into a beautiful Sunday lunch option – fish cakes or fish pie.

Look carefully at shelf life and be clever with ingredients. Turn leftovers into cash. Work with the front of house staff – educate them and help them sell it. Don’t waste.

Market your desserts at a more accessible price point. Customers will spend that little bit extra to complete a meal. Offering desserts at a keen price creates opportunity for an extra course and rotates your tables a little more fluidly.

Sunday Night Menu – this is a real moneymaker for my restaurants. I serve 3 courses for £12.50 and the menu often includes creative dishes made from leftovers from the previous night. This is not about cutting quality; sometimes using leftovers can create some of the best dishes available.