How to make a PROFIT

Make your menu work for you.

Key points covered:

• What percentage should you be spending on food and labour to ensure your dishes are turning a profit.
• Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else.
• Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order.

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In this episode we unpack the powerful idea that anticipating your guests’ needs is the ultimate luxury. Great hospitality isn’t reactive — it’s proactive. From noticing empty glasses to preparing for dietary needs before they're raised, anticipation transforms service into something exceptional.

We share real-life examples and practical tips for training your team to anticipate guest needs, create seamless experiences, and boost both customer satisfaction and spend.

Key Takeaways:

• Why anticipation = luxury in the customer’s mind

• How to create a “Table Watch” culture on the floor

• Specific things to look for that signal guest needs

• Quick wins: body language, glass levels, plate positioning

• Empowering your team to act before being asked

• Training ideas to sharpen awareness

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In this episode of Simply Hospitality, hosts Lucy and Ruth sit down with Daniel Leite from FareShare, the UK’s leading charity fighting hunger and food waste. Together, they dive into the staggering reality of food waste in the UK and how FareShare is redistributing surplus food to frontline charities and community groups.

• Inspiring stories from the field that highlight the impact of FareShare’s work

• Insights into how FareShare collaborates with food businesses to rescue surplus food

• Practical tips on what we can all do in our daily lives to reduce food waste

Whether you're passionate about sustainability, curious about the food system, or just want to be part of the solution, this episode is a must-listen.

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