I learnt margin the hard way, running my own food business
For nine years I built Muddy Boots, from one market stall into Waitrose, five London shops and our own factory. Sales kept going up, but the margin didn't.
So I built Measures, my own margin process, from what the factory taught me, and my own software to support it. Now I bring it to manufacturers and food businesses.
Based in Telford & Geneva. On site in the UK for every project, with the site weeks agreed at the start.

Every lesson cost me money first
- 2008

The start
One stall at Hereford farmers' market. On every sale, we knew the margin.
- 2010–12

Scaling up
Waitrose, then 170 stores. Burgers by the thousand.
- Every store

Delivering it ourselves
Pallets to the depot at night. Sales up, margin squeezed.
- 2014

Our own shops
Full price, and the margin came back.
- 2015

Our own factory
A cutting room, a team of 50, and every cost on the table.
- Now

For other businesses
Timing jobs and weighing yields, clipboard in hand.
What nine years taught me
Three hard lessons, and each one is now part of how I work.
It needed five shops to break even. Some decisions cost you three years later.
When one customer is 60% of your sales, they own you.
A cup of coffee makes roughly 90% margin at production. A sirloin, nearer 30%. Know your margin before you start.
Then a three-site bakery, 2018 to 2020, where I built the first version of Measures. The Margin Department followed in 2019.
Fancy a chat about your margin?
Half an hour on a call. Tell me about your business, test me as hard as you like, and I'll tell you where I'd look first.