For cafes and restaurants
Supplier price rises for cafes and restaurants
Food costs are the biggest lever on a hospitality margin, and they're spread across a lot of small lines. A few cents on each one, every week, is real money by the end of the year.
Check my bills freeSame things, this year vs last
Example$4,120 a year more
than last year, for the same things (+11.3%)
Twin & earth cable 2.5mm
Electrical wholesaler · +14%
+$662/yr
Chicken breast fillet 5kg
Food wholesaler · +12%
+$551/yr
Monthly support plan
IT support · +10%
+$540/yr
Free range eggs, 15 dozen
Food wholesaler · −6%
−$236/yr
Where price creep hides
Proteins and dairy
Meat, chicken, eggs, milk and cheese: high-volume lines where small rises add up fast.
Coffee
Beans priced in US dollars rise when the Australian dollar falls, even if your roaster's price hasn't changed.
Packaging
Takeaway containers, cups and bags, often bought by the carton with GST-inclusive pricing.
Linen and cleaning
Weekly services where the rate quietly moves.
Fresh produce
Moves with the market. Look at the trend over months rather than one invoice.
Three habits that keep costs honest
- Re-cost your top ten menu items whenever a key ingredient rises.
- Compare two suppliers for your highest-volume lines once a year.
- Ask about price locks or volume pricing for staples.
Read more: how to check your own bills for supplier price rises.
Find out what your suppliers have been up to.
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