Business support for hospitality businesses in the UK
For pub, restaurant, hotel and cafe owners: we help you steady the rota, protect your margins, fill the quiet sessions and run the place without being on the floor every shift.
Who this is for
You run a pub, restaurant, hotel or cafe, with a team of five to fifty and a head chef or manager you rely on a lot. Your reviews are good. Your gross profit is not where you thought it would be, and you suspect something in the kitchen or the bar is quietly leaking.
What eats into a hospitality business
Gross profit you cannot explain
Waste, portion creep, over ordering and unrecorded comps chip away at takings. Stock counts happen late or not at all, so you spot the loss weeks afterwards.
Rotas built on guesswork
Too many on a slow Wednesday, too few on a wedding weekend. Hours are set from habit and not from booking numbers, and wage cost swings every week.
Reviews and empty tables
A bad evening becomes a public review overnight. Meanwhile empty tables from no-shows cost real money, and deposits feel awkward to introduce.
Marketing with no spare cash
Social posts happen when someone remembers. The database of past guests is sitting unused, and discounts on aggregator sites bring bargain hunters who never return.
How we help a pub, restaurant or hotel run tighter
Scope &
Strategy
We follow the pounds from supplier to plate to till, and from booking to rota. You get a short list of changes to menu pricing, ordering and staffing patterns, ordered by how much they protect.
About Scope & StrategySystems &
Solutions
We connect the booking system, tills, stock and rota so the numbers agree. Weekly reports show gross profit, wage percentage and covers, and past guests receive well timed, approved messages.
About Systems & SolutionsSecurity &
Support
Guest data and card details pass through bookings and tills. We review who has logins as staff change, set sensible access, and keep systems updated. Allergen and licensing duties are yours, so check current rules with your local council and the Food Standards Agency.
About Security & SupportQuestions people ask
How can a restaurant improve its profit margin?
Start with the numbers you probably do not have weekly: gross profit by dish, waste, and wage cost against takings. Small shifts in portion control, supplier pricing and menu design usually beat chasing extra covers. We can help you set up that view.
How do I reduce no-shows at my restaurant or pub?
Confirmation messages, reminders and, where it suits your guests, a small deposit all help. Make it easy to cancel so tables can be refilled. Most venues find no-shows fall once guests feel the booking really matters. Choose a system that handles it for you.
How do I market a hospitality business on a small budget?
Use what you already own: your past guest list, your reviews and your regular local trade. A steady, honest rhythm of approved messages to people who have visited tends to outperform discounts. We keep it simple enough that it actually happens.
How do I start working with NYAS as a hospitality owner?
Book a call and tell us about the place, the team and what keeps you awake. It is a conversation, not a pitch. We will say honestly whether we can help and what we would look at first. There is nothing to prepare beforehand.
Talk to us about hospitality.
You tell us what is going on. We tell you honestly whether we can help, and if we cannot, we will say so.