Seasonal swings crush cash flow. Supplier costs creep up between contract renewals. VAT quarters hit harder than they should. BRG gives hospitality operators the financial visibility they never had.
These are not theory. These are the specific, measurable drains that hospitality operators deal with every single trading period.
January takings are half of December. But your rent, rates, and supplier invoices stay the same. Most hospitality failures happen in Q1 -- not because the business is bad, but because the cash cycle is brutal and nobody planned for the trough.
Your food and beverage costs are drifting up 2-3% every quarter. Your menu prices have not moved in a year. The margin erosion is invisible until the P&L lands -- and by then you have already traded three months at a loss on half your lines.
Flat Rate Scheme thresholds, alcohol duty changes, allergen labelling, premises licence renewals, staff right-to-work checks. Each one is a deadline that costs money if you miss it -- and there is nobody watching all of them at once.
Each agent is a specialist. They run whether you are front-of-house, in the kitchen, or away from the venue entirely.
Tell us your top five F&B spend categories and your current suppliers. PERCY benchmarks your pricing against verified wholesale alternatives and shows you exactly where your margins are leaking.
This is not a comparison site. PERCY cross-references actual wholesale pricing, delivery terms, and minimum order values for your region. You see the gap between what you pay and what you should pay.
Share your supplier categories and get a cost benchmark report that shows exactly where margin is being left on the table.
Start ReviewRepresentative example based on verified BRG hospitality work, anonymised for confidentiality.
Talk to MAYA about your venue. Get a supplier audit, cash flow model, or compliance check -- whatever your operation needs most right now.