Gains Accountants & Business Advisers

Gains Accountants & Business Advisers F&B Profit & Growth Specialist 🍴
I help food & beverage businesses: Boost sales • Increase profits • Scale
👉 Benchmark Report 2025 → Out Now!

Your team should be delivering great hospitality, not figuring out how everything works on every shift.Poor training, un...
24/08/2026

Your team should be delivering great hospitality, not figuring out how everything works on every shift.

Poor training, unclear processes and weak systems can lead to wasted hours, repeated mistakes and unnecessary management time.

This week’s newsletter looks at how better systems can improve staff performance and help keep labour costs under control.

Join our newsletter. Link in Bio.

Your team should be delivering great hospitality, not figuring out how everything works on every shift.Poor training, un...
24/08/2026

Your team should be delivering great hospitality, not figuring out how everything works on every shift.

Poor training, unclear processes and weak systems can lead to wasted hours, repeated mistakes and unnecessary management time.

This week’s newsletter looks at how better systems can improve staff performance and help keep labour costs under control.

Join our newsletter here: https://info.gainsaccountants.com/newsletter-sign-up-fb

Increasing sales can put more pressure on your restaurant or cafĂŠ than you expect.When more money is coming through the ...
27/07/2026

Increasing sales can put more pressure on your restaurant or cafĂŠ than you expect.

When more money is coming through the till but cash still feels tight, supplier payments are slipping and your team is constantly stretched, growth may be putting the business under pressure.

This week’s newsletter explains why this happens and how to grow your restaurant or café without creating more financial and operational strain.

Join our newsletter here: https://info.gainsaccountants.com/newsletter-sign-up-fb

Most restaurants and cafés will either lower the price of children’s meals or keep the VAT saving.But the bigger opportu...
13/07/2026

Most restaurants and cafés will either lower the price of children’s meals or keep the VAT saving.

But the bigger opportunity is to use it to bring in more guests, increase spend across the full order and encourage repeat visits.

This week’s newsletter shares practical ways to turn the temporary VAT saving into stronger offers, higher family spend and more repeat visits.

Join our newsletter here: https://info.gainsaccountants.com/newsletter-sign-up-fb

09/04/2026

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?

26/03/2026

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.

19/03/2026

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.

11/03/2026

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 cafĂŠ 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.

07/03/2026

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 CafĂŠ 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.

05/03/2026

Many restaurant and cafĂŠ 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.

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