How to Manage Supplier Price Increases
How hospitality businesses can track supplier price increases and protect menu margins.
Keep price lists organised
Hold each supplier's products, pack sizes and current prices in one place rather than scattered invoices and emails.
Link products to recipes
When supplier products are linked to your ingredients, you can see which dishes are affected by a price change.
Re-cost the affected dishes
Review GP on the dishes that use the ingredient and decide whether to absorb, re-price or adjust the recipe.
Review alternatives
Compare pack sizes and suppliers — sometimes a different pack size changes the cost per portion meaningfully.
Try the numbers yourself with our free food cost calculator.