A casual dining restaurant was experiencing higher-than-expected Cost of Goods Sold (COGS), consistently averaging 34%, which was putting pressure on profitability. Issues with portion control, inconsistent recipe execution, and poor stock visibility were contributing to escalating costs and margin bleed.

FORKO launched a structured profit optimisation programme focused on tightening controls, improving processes, and embedding operational discipline - this included standardising recipes, introducing portion guides and training, linking recipes to EPOS for live stock tracking, and adding daily checks with weekly stock counts to control waste and costs.

Over 6 months:

COGS reduced from 34% to 26%

Delivering a substantial improvement in gross margin and significantly boosting profitability.

£80,000 Annualised Cost Saving

The COGS improvement translated into over £80,000 in annual savings, directly increasing the business’s bottom line.

Bleed Identified & Resolved:

Stock management processes uncovered issues including over-portioning, mis-rings, and unreported waste — all addressed through targeted training and control measures.

Real-time Operational Visibility:

EPOS integration provided accurate, actionable data, allowing management to proactively control costs, pricing, and purchasing decisions.

Improved Consistency & Team Accountability:

Enhanced dish quality, consistent presentation, and increased kitchen team accountability through clear standards and routine checks.