Involiqo insights
Learn how to understand cash flow, review supplier spending and protect margins using clearer operational data.
Work out the cash your business can safely use after supplier bills, wages, rent and VAT, with a clear formula, worked café example and ten-minute Monday review.
See how one 20% ingredient increase changes restaurant portion cost, gross margin and monthly profit, with clear formulas and a worked chicken-dish example.
Calculate a true restaurant portion cost from current supplier packs, usable yield, recipe quantities, sub-recipes, garnish and packaging.
See a realistic UK restaurant net profit margin, then bridge food, labour, premises, supplier prices and overheads to the final figure.
Find why actual food cost exceeds theoretical cost, then bridge supplier price drift, portions, waste, staff food and the unexplained residual.
Compare starting GP ranges for draught, spirits, wine, food and coffee, then calculate the one target that matters: your sales-weighted venue GP.
Calculate drinks gross profit from the ex-VAT till price and current supplier cost, then correct draught margins with measured sellable yield.
Use the 28–32% benchmark as a screening range, build a menu-weighted target from current item costs and expose the pound gap hidden by a good-looking average.
Calculate restaurant food cost percentage with the UK stock formula, worked numbers and invoice-line checks for VAT, packaging and stock timing.
Compare the maintenance cost, control and timeliness of a cash-flow spreadsheet with live software, using five switching signals and worked figures.
See how stock days, settlement time and supplier terms create a working-capital gap, with a 16-day worked retail example and practical ways to shorten it.
Understand negative cash flow, separate a timing gap from a structural loss, and use a 48-hour, 14-day and 90-day recovery plan with worked figures.
Forecast next week's restaurant takings from comparable weekdays, recent trading, confirmed bookings, local events and weather, with a worked example.
Build a January cash bridge, protect tax money, reduce stock orders early and agree supplier payment changes before the quiet hospitality weeks.
Learn how many weeks of cash reserve a small restaurant or café should hold, size the target from must-pay costs and stress-test it against a sales drop.
Spot seven early warning signs of a restaurant or takeaway cash squeeze, then use a weekly headroom test to act before wages, supplier bills, VAT or rent are at risk.
Check whether Friday's complete payroll package is safely funded using cleared cash, confirmed receipts, bills due and a protected operating buffer.
Learn which measure to watch each week, why profitable trading can still drain cash, and how to combine cash, margin and invoice timing in one review.
Understand why profit and cleared bank cash differ, then reconcile unpaid sales, supplier bills, VAT, stock, equipment and loan principal with a practical six-line bridge.
Build a 13-week restaurant cash-flow forecast using weekly takings, supplier bills, payroll, rent and VAT, with a worked example and Monday routine.
Spot invoice-level price movements, calculate the weekly cash effect, and move reviewed supplier costs into a 13-week restaurant forecast.
The essential checks to complete before a supplier invoice becomes part of your cash-flow, bills and cost records.
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