How to Grow Your Restaurant Business in the UK

Train servers in effective upselling techniques: suggesting appetizers, premium ingredients, wine pairings, and desserts. Create combo deals and prix fixe menus that provide value while increasing spending. Use menu psychology - place high-margin items in the top-right corner and use descriptive language that justifies premium pricing. Offer shareable plates and family-style options that encourage larger orders. Implement suggestive selling at every touchpoint: 'Would you like to start with our signature cocktail?' or 'Our chef recommends the truffle supplement with that dish.' Most importantly, ensure upselling feels like genuine recommendations, not pushy sales tactics.

Yes, but strategically. Delivery and takeaway expanded significantly during COVID and remain popular in 2026. However, delivery platform commissions (25-35%) can erode profits, so optimize your delivery menu for items that travel well, maintain quality, and have good margins. Consider building your own direct ordering system to avoid platform fees. Takeaway typically has better margins than delivery. Ensure packaging maintains food quality and presentation - poor delivery experiences damage your reputation. Balance delivery revenue with protecting your dine-in experience, which typically has better margins and builds stronger customer relationships.

Implement rigorous inventory management tracking every ingredient from delivery to plate. Calculate precise food cost percentages for each menu item (target 28-35%). Use cross-utilization - design menu items that share ingredients to reduce waste and simplify inventory. Implement FIFO (first in, first out) systems and proper storage to minimize spoilage. Train kitchen staff on portion control and standardized recipes. Analyze sales data to forecast demand accurately and adjust ordering. Create daily specials using ingredients nearing expiration. Consider composting programs and partnerships with food waste apps like Too Good To Go. Every 1% reduction in food waste directly improves your bottom line.

This varies by restaurant type and service style. Fine dining typically requires 1 server per 3-4 tables (12-16 guests), casual dining 1 per 4-5 tables (16-20 guests), and fast-casual 1 per 25-30 customers. Kitchen staffing depends on menu complexity and volume. Monitor these key metrics: labor cost percentage (target 25-35% of revenue), revenue per labor hour, and customer satisfaction scores. Understaffing saves money short-term but damages service quality and reviews. Overstaffing erodes profits. Use historical sales data to forecast busy periods and schedule accordingly. Cross-train staff to provide flexibility during unexpected rushes or call-outs.

Focus on advantages chains can't replicate: unique menu items, local ingredient sourcing, authentic cuisine, personal service, community connection, and adaptability. Emphasize your story, values, and passion for food. Create signature dishes that become destination items. Build relationships with regular customers who appreciate personal attention. Respond quickly to feedback and trends - you can change your menu in days, while chains take months. Support local suppliers and highlight this in your marketing. Many diners actively seek independent restaurants for authentic experiences and supporting local businesses. Your flexibility, creativity, and personal touch are competitive advantages.

Monitor these critical KPIs: prime cost (food cost + labor cost, target 60-65%), food cost percentage (target 28-35%), labor cost percentage (target 25-35%), average check size, table turnover rate, revenue per available seat hour (RevPASH), customer acquisition cost, and repeat customer rate. Track daily sales patterns to optimize staffing and inventory. Measure marketing ROI by tracking reservation sources. Review these metrics weekly and compare month-over-month and year-over-year. Use data to make informed decisions about menu pricing, staffing levels, marketing investments, and operational improvements. Successful restaurants are data-driven businesses.

Restaurants processing £31,500 monthly in card payments typically pay around £6,615 annually in processing fees at standard rates (1.75%). With Lopay's 0% fee structure (100% cashback on their free Visa expense card), you eliminate these fees entirely. There are no contracts, setup fees, or monthly charges - everyone qualifies. For restaurants with 3-6% net profit margins, this saving is substantial - equivalent to the profit from approximately £110,000 in additional sales. Lopay's built-in loyalty features also help you reward repeat diners automatically. Contact [email protected] to enable 0% fees for your restaurant.

Deliver consistently excellent food and service - this is the foundation of loyalty. Implement a digital loyalty program rewarding repeat visits with points, discounts, or complimentary items. Remember regular customers' names, preferences, and special occasions. Create exclusive experiences for loyal diners like chef's table events or early access to new menu items. Engage customers between visits through email newsletters featuring recipes, cooking tips, and exclusive offers. Respond personally to reviews and feedback. Train staff to create memorable moments beyond just serving food. Use Lopay's built-in loyalty features to automatically reward returning customers at checkout. Emotional connections and exceptional experiences drive loyalty more than discounts alone.