Review menu costs, identify dishes needing attention and improve visibility over actual margin.
Back of House support
Know where food profit is being won or lost.
Practical monthly support for menu GP, supplier prices, ordering structure, stock control and the kitchen systems that are difficult to keep on top of during a busy week.
From £250 per monthIntroductory rates available across three levels of ongoing support
Monthly cost control
Consistent oversight without a full-time cost-control manager.
The work is shaped around your venue. BOHS reviews the areas creating the most pressure, sets clear actions and helps put usable systems behind them.
Monitor important lines, compare alternatives and highlight potential savings or price drift.
Reduce reliance on memory with clearer order sheets, supplier splits and practical routines.
Use BOHS ordering and stock tools where they make the process easier for the kitchen team.
Review progress, current pressure points and the most useful actions for the month ahead.
Get plain-English guidance based on real venue information rather than generic consultancy advice.
Ongoing BOH support packages
Choose the level of oversight your venue needs.
Introductory rates are available to the next three venues and are fixed for the first six months. Intended standard pricing applies after that and is confirmed before you join.
BOH Essentials
£250 / month
Intended standard price: £350/month
- Food cost and menu GP monitoring
- Supplier price checks
- Ordering structure and BOH tools
- Basic costing and specification support
- One planned monthly site visit and action points
Control & Compliance
£400 / month
Intended standard price: £600/month
- Everything in BOH Essentials
- Recipe and specification-sheet support
- Allergen matrix and allergen upkeep
- Due-diligence and compliance checks
- Inspection-readiness support
- Detailed supplier benchmarking
- Support during menu changes
Full BOH Support
£600 / month
Intended standard price: £900/month
- Everything in Control & Compliance
- Higher-level operational oversight
- Supplier negotiation and alternative-product support
- Menu development and rollout support
- Stock and ordering-system development
- Support during operational changes
- Priority advice and a more frequent review rhythm
- Up to two planned site visits per month when needed
Prices are per venue. Monthly site visits are available across Leicestershire and the East Midlands. Larger or more complex sites may need a tailored scope. All packages begin with a three-month minimum commitment and are billed monthly in advance.
Good fit for
Venues that need tighter kitchen control.
- Supplier prices are changing and nobody has time to compare them properly.
- You are not fully confident which menu items make the best margin.
- Ordering depends too heavily on one chef’s memory or habits.
- Specs, portions or stock routines are inconsistent.
- You want ongoing accountability, not a report that sits in a drawer.
How it starts
A practical first three months.
You do not need perfectly organised information before starting. Menus, supplier invoices and an honest conversation are enough to begin.
Understand
Talk through the venue, current systems and the areas causing concern.
Gather
Bring together menus, prices, supplier information and the current ordering process.
Improve
Introduce focused actions, useful tools and a clearer monthly rhythm.
The Stamford Arms
Potential savings identified through structured review.
The review brought together 268 products, four active suppliers and 60 dishes to reveal a clearer picture of cost and margin.
268Products structured
255Products with prices
38Dishes flagged for GP review
£20,577Estimated annual potential identified
These are potential savings identified through review, not guaranteed or fully recovered savings. Client name withheld.
Put food cost and ordering under closer control.
Send a quick message with your venue name and the main issue you want to improve.