74 Restaurant Industry Statistics for 2025
So, how did 2024 go for restaurants? While the challenges of 2023—like inflation and its impact on costs and consumer spending—haven’t disappeared, they’ve eased somewhat. There’s a growing sense that the industry might finally be seeing a light at the end of the tunnel. To give you a full view of the positives, negatives, and […]
Autumn Budget 2024: What UK Restaurant Chains Need to Know to Protect Their Margins
When the Autumn Budget landed, food and drink leaders warned ministers that the tax increase would cost the British Hospitality industry £3 billion and force businesses to reduce investments, cut jobs, and raise customer prices. Our own calculation puts the impact of the Autumn budget at £1,365,445 annually for a 30-unit restaurant chain with 500 […]
Top Strategies for Effective Restaurant Menu Management
Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? The more locations you operate, the bigger the loss. Menu management touches all core aspects of running a restaurant. It starts with accurate pricing, clear dish descriptions, and consistent nutritional information. Your dishes must delight customers, […]
Streamline Scope 3 Carbon Emissions Reporting In Foodservice Operations and Stay Compliant With CSRD
The new CSRD regulations require large food service companies to report on Scope 3 emissions, which can be difficult to manage. Scope 3 emissions come from areas outside your direct operations, like your suppliers and logistics, yet they account for about 70% of your restaurant’s total carbon footprint. Tracking them is tough, but it’s essential […]
Why Multi-Site Restaurants Need a Central Production Kitchen
Multi-unit restaurant operators continually work to reduce overhead costs, minimise food waste, and uphold brand consistency. To achieve those objectives, many restaurants have moved most food preparation to a central production kitchen. With a central kitchen, multi-site operators can ensure consistency in food quality, portioning, plating, and production. They can also tap into new revenue […]
Secrets to Restaurant Success with Isak Fagerholm, COO at Friends & Brgrs, Finland
Ever wonder what it takes to scale a small family-owned restaurant into a fast-growing chain—without losing the heart and soul of the brand? 🍔 Isak Fagerholm has the answers. From One Location to Nearly 30 As COO of Friends & Brgrs, Isak’s journey is nothing short of remarkable. From joining just months before the first […]
How to Calculate Food Cost Percentage (Formula & Tips)
Next to labour costs and rent, food costs are the highest expense for every restaurant. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%. In the restaurant industry, profit margins are thinner than a stroopwafel. So you need to know how to calculate and […]
Mastering Food and Beverage Management: Tips for Multi-Site Operations
For multi-site food and beverage businesses, maintaining operational excellence across all locations can be daunting. Consistency, cost control, and data-driven decision-making are crucial for success. By utilising cutting-edge technology and innovative strategies, you can overcome these challenges and enhance your operations. In this article, we explore the benefits of centralising inventory, optimising menu design, standardising […]
How the Right Restaurant Tech Stack Supports Scalability
Running a multi-unit restaurant business is a complex operational challenge. As the number of locations grows, maintaining high standards across the board becomes more difficult. Without the right restaurant tech stack in place, your business will struggle to maintain control and might not reach its full potential. With 96% of restaurants planning to expand, operators […]
