Born inside hospitality
We built Garlic because we needed it.
We run a hospitality business and needed a clearer way to understand our costs, protect the margin and make better decisions before the money had gone.
Built from the same pressures operators face every day.
The problem we could change
COGS was squeezing the margin. Unlike most costs, we could do something about it.
Every order placed, product left sitting, portion served and item wasted changed what remained in the margin.
Buying more carefully, holding the right amount of stock and knowing what every dish really cost could protect more of what the business made. The problem was that we were always looking backwards.
The gap we found
We could see the margin slipping. We couldn't see why.
Orders, delivery notes, stock counts, recipes and waste all lived in different places. We needed one clear view of how the operation was changing the margin while there was still time to act.
That became Garlic.
Why the margin matters
Better margins should make the business feel better to run.
A healthier margin means room to pay the team properly, improve the kitchen, absorb a difficult month and make decisions without carrying quite so much weight home.
We want Garlic to bring operators less stress, more confidence and more joy in the business they worked so hard to build.
Where we want to go
A shorter, fairer route from supplier to service.
Every extra layer between producer and operator can add cost before food reaches the kitchen.
Over time, we want Garlic to help operators find excellent local suppliers, build better relationships and reduce the unnecessary distance between the people producing food and the people serving it.
Better relationships. Fewer layers. Fairer prices.