Resource Guides for Food Businesses
Running a food business means juggling a lot—food safety, costs, menus, stock, staffing, and seasonal demands. We've put together these practical guides to help you manage it all more effectively.
Each guide covers the essentials without the waffle. Written for busy kitchen managers and business owners who need actionable advice they can use straight away.
Running Your Kitchen
Food Safety & Compliance Essentials
Practical food safety for UK businesses. HACCP made simple, temperature control, allergen management, and preparing for EHO inspections.
Storage & Stock Management
Keep your kitchen organised and reduce waste. FIFO principles, fridge and freezer organisation, setting par levels, and stock rotation.
Menu Planning & Recipe Costing
Design menus that work operationally and financially. Recipe costing, menu engineering, cross-utilisation of ingredients, and reducing waste through smart menu design.
Business & Finance
Food Cost & Margin Guide
Understand and control your food costs. Calculate dish costs accurately, set realistic margin targets, and know when and how to adjust prices.
How to Choose a Wholesale Food Supplier
What to look for, questions to ask, and red flags to avoid when selecting or switching wholesale food suppliers.
Seasonal Planning for Devon & Cornwall
Navigate the South West's unique seasonal patterns. From Easter surge to summer peak to winter quiet—staffing, stock, menus, and cash flow through the year.
Looking for Quick Answers?
Our FAQ page gathers the most common questions from all our guides in one place. Find answers fast and link through to full details when you need them.
Browse All FAQs →Need a Supplier Who Understands Your Business?
At Xlent Foods, we're more than just a wholesale supplier. We're here to help food businesses across Devon and Cornwall run more effectively. These guides are part of that commitment—practical help, no strings attached.
If you'd like to see how our personalised pricing and service compares to your current supplier, we'd be happy to show you.
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