Structure the information
Bring products, suppliers, menus and ordering into a usable format.
Real hospitality support
Practical systems that make a difference in real venues.
From building a kitchen operation from scratch to bringing supplier, menu and ordering data under control, BOHS support is shaped around what each venue actually needs.
The Stamford Arms
Turning scattered cost data into useful decisions.
The Stamford Arms needed better visibility over supplier pricing, product usage, ordering choices and menu GP. BOHS brought the information together so it could be reviewed consistently and acted on through ongoing support.
- Supplier lines brought into a comparable structure
- Products connected to current pricing where available
- Menu dishes reviewed for GP pressure
- Ordering and stock tools prepared for ongoing use
- Menu specifications, allergens and compliance supported
268Products set up
255Products with prices
283Priced supplier rows
4Active suppliers reviewed
174Products with usage
60Dishes reviewed
What the review highlighted
Potential savings and menu issues worth investigating.
The structured review flagged 38 dishes for GP attention and identified possible supplier/product savings for the venue to evaluate.
The Elephant & Castle
Building a practical kitchen operation from scratch.
Jonny helped Lisa Clayton set up the kitchen at The Elephant & Castle from the ground up, putting clear systems in place for food costs and the kitchen team.
The work was designed around the way the venue needed to operate day to day, giving staff a structure they could understand and follow rather than paperwork that would quickly be forgotten.
- Kitchen systems established from opening
- Food-cost control built into the operation
- Clear working processes for the kitchen team
- Practical support shaped around the venue
More than a spreadsheet
The value is in the ongoing routine.
An initial comparison can reveal issues. The lasting benefit comes from keeping prices, menu costs and ordering decisions visible through ongoing support.
Find the pressure points
Highlight the prices, dishes and habits that deserve attention.
Keep reviewing
Use monthly oversight and practical tools to stop visibility slipping again.
What could clearer cost control reveal in your venue?
Message Jonny for a straightforward conversation about ongoing support for your menus, suppliers and ordering.