Straightforward commercial support for food and beverage margin, purchasing and labour.

Management accounts show the result after the event. Operational cost control examines the day-to-day decisions creating that result while there is still time to act.

• Food and beverage GP analysis
• Recipe, drink and menu costing
• Menu engineering, pricing and profitability
• Purchases, invoices and supplier-price comparison
• Stock, waste and portion control
• Labour, wages and operating costs
• Sales, cost and management reporting

Useful menu costing covers food and beverage purchase prices, yields, portions or serves, accompaniments, mixers and selling prices. It should also identify items that create excessive labour, waste or service complexity even when the headline GP appears acceptable.

Advisory can work with the client's existing information and systems; the PPH Management & Cost-Control Platform remains in development. The output is shaped around the problem and may include a concise food-and-beverage GP flash report, wage analysis, recipe or drink-costing review, stock-control recommendations, management summary or action plan.

Where supplier cost is part of the problem, PPH can scope a separate paid purchasing project covering invoice analysis, benchmarking, supplier comparison, negotiation, agreed buying lists and purchasing controls. For growing groups, this can extend to supplier consolidation, group pricing and common specifications across sites.

PPH Advisory is currently led by Matt Green-Armytage, who brings more than 30 years in hospitality and approximately 14 years co-owning and operating The Crooked Well in Camberwell, London, an award-winning gastropub whose annual turnover exceeded £1 million in its strongest years. Each project is scoped around the specific problem, the evidence available and the expertise genuinely required. Where other specialist input is needed, it would only be introduced with the client's agreement. This is operational commercial advice, not accountancy.