# 🍽 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


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