🍽 Hospitality

🔴 High Cost Risk

Efficiency Level: 🔴 High Cost Risk Sector: Hospitality

What This Means

You are losing money through food waste and energy use.

Start With These 3 Actions

1. Check food stock every day

2. Reduce over-preparation

3. Turn off unused kitchen equipment

Focus Areas

Food waste / Energy use

30-Day Plan

Week 1 → Track food waste Week 2 → Fix equipment use Week 3 → Improve stock control Week 4 → Review costs

🟡 Improvement Needed

Efficiency Level: 🟡 Improvement Needed

What This Means

You can save more by improving daily habits.

Start With These 3 Actions

1. Use older food first (FIFO)

2. Train staff to reduce waste

3. Check fridge efficiency

Focus Areas

Stock control / Equipment use

30-Day Plan

Week 1 → Check waste areas Week 2 → Improve kitchen use Week 3 → Train staff Week 4 → Track savings

🟢 Good Efficiency

Efficiency Level: 🟢 Good Efficiency

What This Means

You are running efficiently. Focus on small improvements.

Start With These 3 Actions

1. Track food waste weekly

2. Improve supplier choices

3. Optimise menu planning

Focus Areas

Process improvement

30-Day Plan

Week 1 → Review data Week 2 → Improve one process Week 3 → Test changes Week 4 → Track results