Hospa, Brisbane (2026)

18/05/2026

One of the lowest-hanging fruits when it comes to reducing COGS in any hospitality operation is renegotiating with your suppliers.

The old adage if you don't ask, you don't get is incredibly true. Ask your current supplier for the top 10 to 15 items you buy from them, and ask for a better deal.

Take that new quote and shop around. Once you have the best price, return to your current supplier and ask them to match it.

Notice I didn't say beat the cheapest quote. Every wholesaler has different agreements with their own suppliers based on the same economics you have with yours. Ideally, if the service is great with your current supplier, it is best to stay with them since you already have a relationship.

Don't try to drive them below their margins because this could, and usually will, affect your service and relationship. That being said, they know the business they are in, and you are just doing the exact same thing they do.

Stay strong, negotiate in good faith, be fair, and be willing to compromise. Any pricing reductions you get are better than what you are currently paying right now. Small wins add up and compound over time. Food is a game of cents, and cents make dollars.

13/05/2026

Today we introduced MarginLed. Times are tough and it feels like everything is going up in price. So in order to help out those venues that need the tool but don't have the budget we spun up MarginLed.

Fully powered under the hood by hospa's powerful ingredient and recipe costing software. MarginLed is focuses on just that Margin, because you cannot pay bills with a %. There is a free calculator on the home page but if you do need to save and print the recipes there is a paid plan for just $9 a month or $99 a year.

It's a simple tool that just does recipe costing and nothing else, because sometimes all you want is the tool and not everything else that comes with it.

We want everyone that runs a kitchen or owns a venue to have access to industry tools and not some crappy spreadsheet, or worse no costings at all.

Try it now at MarginLed.com

12/05/2026

In 2026, profitability in hospitality isn't about how much you make; it’s about how much you keep.

With industry sales forecast to hit $1.55 trillion globally, the Hospitality Gap has widened—costs are rising faster than revenue. The old "wait and see" approach to margins is a recipe for closure.

So what are these venues doing to build that defence, lets look at the top 4 things you can do in your venue right now.

The Supplier Re-negotiation: Stop haggling over 200 items. Weaponise your Top 15—the ingredients that drive 80% of your spend—and make suppliers fight for that volume.

Habit Audits: This isn't just about the power bill. It is about the 11-hour admin tax managers pay to reconcile disconnected data. If a tool isn't saving you time, it is a leak.

The Two-Speed Menu Strategy: Consolidate to a high-margin core menu. Use seasonal specials to keep the floor staff and guests excited without bloating your inventory.

Dynamic Pricing & Weekly Engineering: If your costs shift 5% in a week, you can't wait until next quarter to change your prices. Engineering needs to be a weekly habit to protect your contribution margin.

If you are looking for ways to protect your margins, Start with hospa, this AI the reason we built it. to give the little guy big tools they can afford to protect and grow their business.

Full article here: https://shorturl.at/PYrNY

11/05/2026

While it is not a legal requirement to have an allergen matrix in your restaurant or cafe, it is absolutely considered best practice. After all, no one wants an ambulance parked outside their venue on a busy Friday night, only to see it plastered all over social media a few hours later.

Who is the weakest link in your venue when it comes to allergen awareness? The chef, the wait staff, your suppliers... It is actually the lack of a system-led approach.

You build your allergen matrix around a specific soy sauce that is gluten-free. On a Friday morning, the supplier is out of stock and substitutes a different brand. The new brand contains gluten.

If you are still managing dietaries with an analogue process, that change goes unnoticed. The new bottle gets unpacked, prep is done, and dishes are served using the new soy. It is essentially Russian roulette for your customers.

We built hospa because you cannot afford to leave allergen tracking to human memory. Let's be honest, in the middle of a busy week, updating a paper allergen sheet is the last thing on a chef's mind. By managing allergens at the ingredient level, our system acts as your safety net.

You scan the invoice. The system reads the product code. If a substitute is flagged, it prompts the chef to check the allergen profile of that specific ingredient. You update it once, and the system pushes the new data to every recipe, sub-recipe, digital menu, and your live allergen matrix instantly.

We have a duty of care to the people sitting in our dining rooms. Where is your allergen matrix right now? And if a supplier subbed an ingredient this morning, are you confident any of your staff would know about it tonight?

Click the link to read the full article and see how hospa automates this process to protect your business and your diners.

30/04/2026

20 pages of Excel. 1 pen that doesn't work. 5 hour process. Sound familiar?

Stocktake is the most Triple-handled job in the kitchen.

1. The chefs count the stock.
2. You correlate 20+ pages of paper.
3. You enter them all into a spreadsheet.

It’s a recipe for errors, illegible handwriting, and massive frustration.

We’ve all been there:
❌ Sifting through 20 pages to find where an ingredient is hidden.
❌ Finding items on the shelf that aren't even on the list.
❌ Trying to decipher a the Chef’s handwriting at 11 PM.
❌ Adding up 7 different section sheets into one master total.

Hospa fixes this by making stocktake 100% digital.
Count on your phone. Search instantly. No handwriting. No math. No triple-handling.

Just an accurate food cost, calculated the second you finish your count.

Stop wasting your time. Move to a system-led kitchen.

Are you running a system-led? Find out here: https://shorturl.at/aTLF0

27/04/2026

This is why Live data so important now more then ever? $0.10 here, $0.85 there. Before you know it you are losing 10's of thousands per year.

The Burger example is just 1 menu item, now image 3 or 4 of them, now imagine these prices creeping up throughout the year.

What started out as a few cents on a burger @ $3k a year is now a $4k loss between January and December on 1 item.

And when did you notice the loss? End of the month, the Quarter or at the end of the financial year when you are firmly in the red?

The difference between those successful venues that keep opening new venues and you being stuck at 1 in the hole is as simple as having the right tools to ensure you are always adjusting your costs to keep your margins healthy.

Give yourself and your chefs the right tools to ensure this doesn't happen to you.

The losses if not having hospa at minimum here is $3k, the cost of ensure you don't lose $3k is $660. Software has paid for itself within the first month.

Start your free trial today and see how much hospa can put back in your pocket: https://hosparecipes.com/signup

22/04/2026

Spreadsheets are a trap. The moment you save that file, it's outdated. You spend more time maintaining the data than actually using it to run your kitchen.

Hospa is a living system. When your supplier prices change, your margins update automatically. Get out of the office and back on the pass.

Free trial, no credit card needed. Start making money today: https://hosparecipes.com/signup

22/04/2026

Spreadsheets are a trap. The moment you save that file, it's outdated. You spend more time maintaining the data than actually using it to run your kitchen.

Hospa is a living system. When your supplier prices change, your margins update automatically. Get out of the office and back on the pass.

Free trial, no credit card needed. Start making money today: https://hosparecipes.com/signup

21/04/2026

Spreadsheets are a trap. The moment you save that file, it's outdated. You spend more time maintaining the data than actually using it to run your kitchen.

Hospa is a living system. When your supplier prices change, your margins update automatically. Get out of the office and back on the pass.

Free trial, no credit card needed. Start making money today: https://hosparecipes.com/signup

15/04/2026

80% of food-allergic guests have experienced an adverse reaction while eating out.

Are you 100% confident your venue is part of the 20% getting it right?

It’s not because chefs are lazy. Cheffing is hard. Mid-service, a waiter asks the pass if a dish is safe. The chef thinks for a split second, relies on memory, and shouts "Yes."

But did you catch the supplier substitute on this morning's delivery?

That brand swap containing hidden shrimp paste or gluten? If your allergen matrix is a manual spreadsheet or a laminated piece of paper, it was out of date the moment it was printed. You are relying on luck, not a system.

True allergen management must remove the human component. It must start and end with the ingredient as the single source of truth. When you scan an invoice and flag a new product profile, that change must ripple through every sub-recipe and menu instantly, updating the floor staff’s digital matrix in real-time.

Stop guessing. Protect your guests, your staff, and your reputation.

Read our full deep dive on why manual tracking is a walking liability: https://shorturl.at/Sdteu

Is your kitchen system-led or leaving it to chance? Take the 5-minute Kitchen Audit: https://shorturl.at/jRy5B

Hospa

18/05/2026

13/05/2026

12/05/2026

11/05/2026

30/04/2026

27/04/2026

22/04/2026

22/04/2026

21/04/2026

15/04/2026

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