Margin Control Services
Independent stocktaking and GP analysis for hospitality operators
Most venues are losing 3–7% of turnover to undetected variance. That's money leaving through waste, over-pouring, delivery error, and theft — and most of it is invisible until someone looks.
I find it, tell you exactly where it's coming from, and show you how to fix it.
Independent stocktaking and GP analysis — built for hospitality operators, not accountants. 10+ years in F&B, working directly with the people who own the problem.
Every report is clear, operator-ready, and ranked by impact. No jargon, no vague findings — you leave the debrief knowing exactly what to fix and why.
Your first count is free.
What's Included
Across all stock areas — bar, cellar, dry store, kitchen. No estimates, no shortcuts. Every line verified.
Waste, theft, over-pouring, delivery error. Every line of variance traced to a cause — not just flagged.
Wet, dry, food — separated and analysed. Clear, operator-ready. No jargon, no accountancy software required.
Prioritised by impact. You leave every debrief knowing what to fix first, what it's costing you, and how to fix it.
First count is free. No contract, no obligation.