Increase your Galashiels takeaway profit in 30 days

By pricing for volume without giving the margin away. Galashiels has Borders College and Heriot-Watt's textiles campus on its doorstep, the Great Tapestry visitors by day, and the biggest evening delivery trade in the Borders. Deals and meal bundles win students, but only if each one is costed by portion. That's exactly what the Profit Clarity Framework puts numbers on.

Because a queue out the door and a profitable night are different things. A Friday of app orders at collection prices can earn less than a quiet Tuesday of collections, and portions that have crept up over a year take a slice off every box. The fix is arithmetic: cost every item after packaging, waste and platform fees, price each channel separately, and put the busy nights back to work.

Because it's also the most competitive, and the most app-dependent. Students, shoppers and the Borders Railway bring steady trade, then the delivery platforms take their commission before you take anything. The winners in Galashiels are the shops that know their numbers: portion costs, pricing discipline and a clear view of what each channel earns, rather than the shop with the longest queue.

A well-run UK takeaway typically keeps a net margin of 6% to 12%, on Nory's UK benchmarks. Which end of that range you sit at is decided inside the shop: portion costs, menu pricing, how much of the trade goes through delivery apps, and what goes in the bin at close. Two shops on the same street with the same queue can sit at opposite ends.

Use them for customers you would not otherwise reach, and price for them separately. The platforms charge around 30% commission on orders they deliver, or 13% to 14% where you deliver yourself, so an app order at collection prices can earn less than half the margin. Know what each channel earns per order and steer regulars, politely, towards the one that pays.

Weigh what goes in the bin for a fortnight, then change the prep list rather than the menu. Most takeaway waste is prepped food that never sold: rice, chips, sauces and salad made for a Friday that turned out like a Tuesday. Record leftovers by item each night, set prep to the day and the weather, and check portions against the costed recipe every week.

They bring orders, at a price: platforms charge around 30% commission on orders they deliver, or 13% to 14% where you deliver yourself. In a delivery town like Galashiels that mix decides your margin. The framework puts your own-channel, collection and platform orders side by side so you keep the orders that pay and rethink the ones that don't.

Between £500 and £3,500 a month plus VAT for one-to-one coaching, depending on the coach's experience, according to Alan Wick's May 2026 guide to UK coaching fees, and the bill runs for as long as the coaching does. The Profit Clarity Framework doesn't work that way: a fixed £1,495 + VAT for 30 days of work on your Galashiels takeaway's real numbers, and nothing after that.

£1,495 + VAT, fixed. That covers the full 30-day diagnose-and-fix process on your Galashiels takeaway: menu pricing, portion costs, platform fees, rotas and cash flow, with the changes implemented rather than left in a report, and leaves you with a more profitable takeaway. Most clients who commit to the framework and follow our recommendations see a full return on the fee within 90 days.

Yes. You stay on service; we work around it. The onboarding call takes about an hour, gathering your paperwork takes another, and after that most of the effort is ours. We need six months of business bank statements, your menu and supplier costs, and your delivery platform statements, plus that one-hour call, and the diagnosis starts almost immediately.