Recently, I went to see a restaurateur who was concerned about the profits he was making on his food. I explained to him that he had to make sure he had good controls in place, that he was able to monitor his gross profit margins regularly on a weekly and monthly basis and that he had proper stock controls to ensure that he kept his shortages down to a minimum.

He put these changes in place, and in a short space of time he was able to increase his gross profit margin by over 5 percent.

If you’re a restaurateur and you would like to know how you could increase profits from the sale of your food, call Green and Peter on 020 8446 8100.