1. Gas and electricity costs are rising steeply. Remember the heat control knob goes two ways so don’t run cooking equipment if you aren’t using it and train chefs to be energy conscious.

2. Check all deliveries against the consignment note. It might be an accident in the warehouse, but it is easier to complain immediately after the delivery if the temperature is not right, the packaging damaged or the freshness is not as expected.

3. Practice good stock rotation, first in first out, particularly on chilled fresh ingredients. Label with date received on expensive perishable items such as fish and meat.

4. Watch for fresh ingredients reaching the end of their shelf life and use them as daily specials with instruction to table staff to upsell the special. Better to sell it cheaper than throw it away.

5. Look at ways cooked food not sold after a service can be sold in a different way, such as roast meats in sandwiches, roast chicken in a chicken pie, vegetables into a vegetarian curry.