Gains Accountants & Business Advisers

Running a food business right now is tough - costs are up, competition is high, and customers expect more.

So I asked Francois, co-founder of Josette & Paulette in London: “What actually helps grow sales?”

Here’s his take:

1. Build for your guests, not for yourself.
2. Pay attention to what your customers actually want.
3. Get the service right, every time.
4. Create a space people enjoy being in.

Simple, but easy to miss.

When the food, service, and atmosphere all work together, people don’t just visit once — they come back.

And that’s what really grows a business.

💬 What’s one change you’ve made that improved your guest experience?

What drives long-term success in F&B? 🍽️

It’s not chasing trends, it’s building consistency and serving the community that already loves you.

Rebecca, co-founder of Signorelli, shared these insights:

1. Social media can distort priorities.
It creates pressure to constantly innovate or go viral. But its real value lies in amplifying what already works - strengthening relationships with your existing customers.

2. Sustainable growth comes from retention.
Instead of always trying to reach new audiences, focus on increasing visit frequency among loyal customers. Getting a regular to come back just one more time each week can significantly impact revenue.

3. Consistency builds demand.
Menu fatigue is often internal, not customer-driven. Your best-selling item is popular for a reason and many guests return specifically for that familiar experience. Reliability often outweighs novelty.

That’s why consistency > constant reinvention.

📌 Follow for more insights on building smarter F&B businesses.

Most F&B businesses rely on instinct. The most successful combine it with data.

I spoke with Rebecca, co-founder of Signorelli, to talk about how they’ve made data a core part of running their business—not just a “nice to have.”

In the last 18 months, they’ve focused on four key areas:

📊 Building a stronger team with structured onboarding and regular performance reviews

👥 Understanding their most loyal customers through Embargo, and how to bring them back more often

📈 Analysing years of sales data to spot patterns and opportunities

📱 Using social media and Google to gauge brand perception, not just drive traffic

The takeaway?

Great hospitality still starts with great food but it scales with great data.

📌 Follow for more real-world F&B insights.

What is the secret to turning first-time guests into loyal regulars? It is not just about getting people through the door. It is about giving them a reason to come back.

Consistency builds trust. Your food and beverages are your reputation. When guests know they will get the same quality every time, they are far more likely to return.

Hospitality makes the difference. Great service is about making people feel welcome and remembered. When guests feel valued, they begin to see your café as part of their routine.

Experience matters more than location. A good location may bring someone in once, but the overall experience is what keeps people coming back, even if they are only stopping by briefly before heading off again.

Loyal regulars are built through consistent quality, genuine hospitality, and experiences people want to repeat.

Follow for more tips on building an F&B business people love coming back to.

Managing food and beverage costs does not always mean limiting creativity. Often it comes down to using smarter systems and making the most of the ingredients you already have.

Ben from Brew Street Café shares a few practical approaches that help him control costs while reducing food waste:

📱 Using platforms like Too Good To Go to minimise surplus food while reaching new customers.

♻️ Cross utilising ingredients across the menu to maximise value:

- Brioche buns can be used for burgers, bacon rolls or breakfast baps.
- Croissants nearing the end of their shelf life can be repurposed into ham and cheese melts or even a croissant burger.

Small operational decisions like these can help hospitality businesses reduce waste, improve margins and make better use of stock.

What strategies do you use to reduce food waste in your kitchen? Share them in the comments.

Many restaurant and café owners may be paying more VAT than necessary without realising it. In fact, over 60% of businesses struggle to pay their VAT bill on time.

One common reason is being on a VAT scheme that doesn’t suit the way the business operates. In some cases, businesses may also be paying VAT to HMRC earlier than required.

Reviewing the VAT scheme your business uses can make a significant difference to cash flow and overall VAT liability. If you’re unsure which scheme is most appropriate, it’s worth discussing your options with your accountant.

Follow for more practical insights on managing VAT and improving cash flow in hospitality businesses.

If you run a restaurant or café, your accountant’s role should go far beyond simply “doing the books.” They should be helping you understand what those numbers mean for your business day regularly.

Here are five conversations you should be having:

1. How to improve your profit margins – Understanding where your real profit is made (and lost).

2. How to control food and beverage costs – Managing waste, pricing, and supplier margins effectively.

3. How to reduce labour costs strategically – Improving efficiency without compromising service quality.

4. How to strengthen cash flow – Building a cash-rich business that can handle seasonality and growth.

5. How to minimise tax legally – Claiming every allowance and relief you’re entitled to.

If these topics aren’t part of your regular discussions, it may be time for a more proactive approach.

If you’d like a fresh perspective on your F&B numbers, feel free to DM me. Let’s have a conversation about building a stronger, more profitable business.

The most reliable way to improve guest experience is to measure it. At Brew Street Cafe, customer insight is built into the guest journey:

📱 QR codes on menus and tills allow guests to share feedback easily, in real time

💬 Personal check-ins with returning guests help us understand what drives repeat visits and long-term loyalty

🧠 Insights are reviewed and applied to inform service standards, menu development, and team training

When feedback is structured, timely, and actionable, it becomes a driver of operational consistency - not just a collection of comments.

Costing your recipes isn’t just about entering numbers into a spreadsheet, it’s one of the smartest ways to run a more profitable, efficient restaurant or café.

When you know exactly what each dish costs to produce, you gain clarity. And clarity drives better decisions. Here are three key benefits of recipe costing:

1️⃣ Set profitable menu prices

Understanding your true food cost per dish allows you to price strategically.. Instead of guessing, you can build in the right margin to protect and grow your profit.

2️⃣ Improve stock management

Accurate costing reveals how much of each ingredient you actually use. This helps you purchase smarter, reduce over-ordering, and keep inventory aligned with demand.

3️⃣ Control costs and reduce waste

When you track food and beverage costs consistently, you can spot issues early, whether it’s portion sizes, spoilage, or inefficient prep. Small adjustments here can significantly improve your gross profit.

Recipe costing isn’t just accounting, it’s operational strategy.

If you found this helpful, follow along for more practical restaurant insights.