Plate
Build a menu that works as hard commercially as it does creatively.
- Menu & recipe costing
- Food cost & pricing
- Stock, waste & purchasing
PRACTICAL SUPPORT FOR INDEPENDENT HOSPITALITY
Your restaurant can perform better.
Let’s find out where.
Table & Trade helps independent restaurants and hospitality groups understand their numbers, improve their operation and put better systems in place.
UK-wideRemote-firstSite visits available
THE WHOLE RESTAURANT
Plate. People.
Performance.
Three connected parts of the same business. We look at them together—because fixing one number rarely fixes the whole operation.
People
Make your team structure and working patterns fit the way you trade.
- Labour & productivity
- FOH & BOH performance
- Practical team systems
Performance
See clearly what is driving—or quietly eroding—commercial results.
- Profitability & sales
- Delivery economics
- Controls & opportunities
WHERE PROFIT SLIPS
Good sales don’t always mean good profit.
A restaurant can be full and still lose margin through a dozen small gaps. We help you find the gaps, understand the causes and decide what to change first.
We look at the whole operation—
not one number in isolation.
not one number in isolation.
Food-cost driftIngredients, portions and supplier changes
Weak contributionPopular dishes that do not earn enough
Labour mismatchHours that do not follow trading patterns
Delivery leakageCommission, discounts and channel costs
Loose controlsOver-ordering, waste and missed upselling
HOW WE HELP
Clear eyes on the business.
Practical action on the floor.
Focused reviews or joined-up support, shaped around the questions your restaurant needs answered.
Full Profit & Operations Review
A joined-up view of profitability, people, process and the day-to-day operation.
Menu Pricing & Development
Understand which dishes sell, contribute and deserve their place on the menu.
Food Cost, Stock & GP
Turn recipes, purchasing, stock and waste into tighter, usable controls.
Labour & Productivity
Review labour cost, productivity and staffing patterns against when and how your restaurant trades.
Delivery & Sales Channels
See what each channel really earns after commission, discounts and operating cost.
Systems & Tools
Replace guesswork and scattered files with practical tools your team will use.
HOW IT WORKS
Straightforward from
the first conversation.
No intimidating audit theatre. Just a clear process to understand what is happening and what to do next.
- 1Tell us about your restaurant
Share the question, pressure or opportunity you want to understand.
- 2We understand what’s happening
We listen, ask useful questions and agree where to focus.
- 3We analyse the business
We connect the numbers with the reality of the operation.
- 4You get clear findings and actions
Plain-English priorities, not a report that gathers dust.
- 5We can help implement them
Practical support to put the right changes and systems in place.
SYSTEMS & TOOLS
Better systems.
Less guesswork.
We build and configure useful systems around how your restaurant actually works—not how a generic template thinks it should.
TABLE & TRADE SYSTEMS
Genuine product screenshot reserved
This space will show the real software when it is ready—never a made-up interface.
Need something specific? We can build around the way your restaurant actually operates.
T&T
FOUNDER PORTRAITCOMING SOON
ABOUT TABLE & TRADE
Built from hospitality,
not from a spreadsheet.
Table & Trade is grounded in hands-on multi-site restaurant operations: kitchens, menus, food cost, stock, suppliers, labour, ordering, delivery and the systems that hold it all together.
The aim is not to hand over abstract advice. It is to make the commercial picture useful to the people running the restaurant.
“Numbers tell us what is happening.Meet the founder
Operational experience helps us understand why.”
INSIGHTS, WITHOUT THE JARGON
Practical thinking on menu, margin, labour and restaurant systems.
COMING NEXTREADY WHEN YOU ARE
Tell us what’s happening
in your restaurant.
You do not need to have the problem neatly defined. Start with what you are seeing, and we will help work out the right next step.
Tell us a little about your restaurant. We’ll arrange the next conversation.