Founder POV: For chefs still using spreadsheets familiarity is the tip of the iceberg:

This article is adapted from a LinkedIn post by Robbie Francis, Founder of Hops.

For chefs still using spreadsheets familiarity is the tip of the iceberg:

It’s also the perceived low cost (perceived being the key word there 😂)

• You pay someone to build the sheet
• You pay someone to learn the sheet
• You pay someone to fix or rebuild the sheet
• None of that gets counted as “cost.” But it is.

Spreadsheets SEEM cheap and accessible: they require minimal training and are usually free.

But the TRUE operational cost DIY is something many operators aren't accounting for:

1️⃣ Wasted labour hours → Again, you’re paying someone to be spreadsheet manager → Every new hire rebuilds “their” version from scratch, again and again

2️⃣ Cost of drift an inconsistencies → Without connected software, you lose that flexibility for keeping control → A 2-3% drift on food costs turns into an extra £500 per £50k in spend → Standardisation vanishes across multi-site groups

If every site uses its own unique spreadsheet, good luck with maintaining consistent supplier relationships, recipe costing and menu pricing across the organisation!!!!!

2026 calls for consistent operational procedures that are scalable beyond a one-site-one-chef operation.

This week: Audit spreadsheets at one site (build, update, fix, re-train). Put a number on it.

Next week: Standardise one core process (e.g., recipe costing) in a connected tool with permissions, version control and shared templates.

30 days: Pilot at 1–2 sites: track labour hours and food cost drift versus baseline.

60 days: Roll out standard templates org-wide; lock pricing rules and supplier lists; train once, not per sheet.

90 days: Review variance and labour savings; remove legacy sheets.

Or, if you want the shortcut: pick a connected platform, import your top 50 recipes, lock suppliers and set guardrails.

You’ll see the drift stop and the hours come back.

---

About Robbie Francis
Robbie Francis is the Founder of Hops. He has spent years building and implementing hospitality technology with operators, focused on simplifying back-of-house operations across inventory and finance.

Follow Robbie on LinkedIn: linkedin.com/in/robbiefrancis

View the original LinkedIn post: For chefs still using spreadsheets familiarity is the tip of the iceberg: