I recently went to see a wine bar operator who was thinking of stopping the sale of his food because he was not making any profit on it.

I explained to him that this was common with wine bar operators because they were more concerned with the sale of the drinks than producing food. However, food can make good profits for wine bars.

I showed him how to put good stock controls in place and the right gross profit margins on his food to enable him to generate profits.

He put these changes in place and he was soon able to increase his gross profit margins on food by over 5 percent.

If you’re a wine bar operator and you would like to know how you can increase the profits from the sale of your food, then Green and Peter on 020 8446 8100.