The Food Economist | Cost, Margin and Packaging-Fee Analysis for UK Food Businesses

Which of these is you?

Two specialist desks. Pick the one that matches your business and start with the free tool.

Restaurant profit and operations

Independent restaurants, cafés, takeaways, pubs and caterers.

Free Restaurant Profit Check — four figures, a reading in under a minute
Enter costs at the frequency you actually pay them: daily, weekly, monthly, quarterly or annual
Food, payroll and prime-cost shares, with your largest cost pressures ranked
No email required to see the result

Behind it: the 48-Hour Profit Triage Report, £95 + VAT, credited in full against the £395 + VAT Menu & Margin Diagnostic within 30 days. See a worked example.

Packaging EPR exposure

Producers, importers, brand owners and distributors placing packaged goods on the UK market.

Free EPR exposure estimator using confirmed base fees
Indicative disposal-fee exposure by material, before the confirmed fee table lands
Independent of any compliance scheme — no scheme membership sold, no commission taken
Downloadable sample forecast so you can see the output first

Open the EPR desk

Behind it: the EPR Exposure Snapshot, £295 + VAT, and the Statutory Liability Forecast, £1,250 + VAT. 21 common EPR questions.

Food shops, greengrocers, convenience stores and off-licences. A dedicated route for food retail is in preparation and is not open yet. If that is your business, email the desk and describe the problem in a line or two — you will get a written reply rather than a sales sequence.

What you get either way. A free tool that does arithmetic on figures you supply, and tells you whether there is pressure and roughly where it sits. What it cannot tell you is why, because that needs your invoices, payroll and trading records. That is what the written reports are for, and it is the only thing they are sold on.

About

The Food Economist is the practice of Godfred Frimpong, a trade and food economist with an MSc in Food Economics and Marketing and more than thirty years in finance, cost analysis and business development across the UK and Africa.

The work is deliberately narrow: written cost, margin and statutory-fee analysis for businesses that sell food. Not software you have to configure, not a retainer you cannot leave, and not a report that tells you what you already knew. Every figure in a written report is traceable to the assumption it came from.

No compliance scheme, supplier, broker or software vendor pays a commission on anything recommended here. That independence is the point of the service.

Contact

The Food Economist is the trading name of Godfred Frimpong, sole trader. VAT registration: 508927172. ICO registration: ZC112776. All prices exclude VAT unless stated otherwise.

The free tools on this site are indicative planning tools. They work only from the figures you enter, they are not verified against any record, and they do not produce an exact profit or liability figure. Nothing on this site is statutory filing, public-practice accountancy, assurance or audit work, or legal, tax or regulated financial advice, and it is not offered as a substitute for your accountant, your compliance scheme or your own professional advisers. Sector reference bands are indicative ranges, not targets, and no saving or outcome is promised.