Increase your Jedburgh takeaway profit in 30 days

By knowing which nights pay and pricing every one of them properly. Jedburgh has the A68 passing trade, Jed-Forest rugby crowds in season and the Callant's Festival summer, but the backbone is local regulars on quiet weeknights. The Profit Clarity Framework prices your menu so the busy nights bank profit and the quiet ones still cover their costs.

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.

Prep and price for the burst, because that is how the trade arrives, and most shops serve it off an ordinary night's prep and prices. Borders Abbeys Way walkers, Abbey visitors and a home crowd at Jed-Forest are predictable; plan the prep list, the staffing and a fast high-margin menu for those nights, and price them as the busy nights they are. The regulars on a wet Tuesday are the base; the bursts should be the profit.

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.

Start with business rates: Scotland's Small Business Bonus Scheme gives 100% relief on premises with a rateable value up to £12,000, which covers many Jedburgh takeaways, with tapered relief above that. Then look inside the business: portion costs, supplier prices and delivery platform fees usually hide more money than the rates bill.

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 Jedburgh takeaway's real numbers, and nothing after that.

£1,495 + VAT, fixed. That covers the full 30-day diagnose-and-fix process on your Jedburgh 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, that's what it's built for. You stay on the fryers and the counter; we work around service. 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 platform statements if you deliver.