The numbers arrive
weeks too late.
Most independents learn how the month went when the accountant sends the numbers — weeks later. Menus are costed once at launch and then drift as supplier prices climb.
The drift
02 / What You Get
A 4-point food cost drift on £850k turnover is £34,000 a year — gone before wages, waste or anything else.
Five reports, on demand.
- Dish-level GP — gross profit per dish, mapped against actual sales, so you see which dishes carry the menu.
- P&L you can read — monthly and weekly, in plain English.
- Cash flow — what's coming in and going out, ahead of the quiet periods.
- Forecasts — covers, revenue and costs projected forward for staffing and ordering.
- Invoice checks — supplier invoices checked against agreed prices, catching price creep early.
Minutes, not weeks.
- Connect your numbers — sales, supplier invoices and costings, using the data you already have.
- Get the reports — P&L, cash flow and dish-level GP on demand.
- Act on it — recost a dish, renegotiate with a supplier, cut the loss-maker.
Pricing
Tailored quote · scoped to your venue
The starting point is the Suppliers & Finance zone of Chef's Intelligence from £29/month — ordering, GP and invoices covered.