From Bus Faye to Profit Pulse: A Chef’s Mission to Make Hospitality Work Smarter

When Ben launched Bus Fayre in 2016, he wasn’t just starting a business, he was realising a dream that had been on the shelf for nearly a decade. With the help of his wife & business partner (Daiane), he converted a 1963 double-decker bus into a fully equipped mobile restaurant, complete with a professional kitchen, a bar, and upstairs seating for 28.

The vision? To bring restaurant-quality food to rural villages and festivals. “I always had the idea,” Ben recalls. “I was 17 or 18 at the time, and street food wasn’t really a thing yet, so we shelved it. But I kept the plans, and years later I decided it was time.”

Ben had been working in hospitality his whole life, from starting as a trainee to becoming an Executive Chef. He’d trained at the Celtic Manor and spent two formative years working with chef Matt Tebbutt at The Foxhunter, then considered the UK’s top gastropub. “That’s where I fell in love with good food done simply.”

The bus idea finally came to life with support from NCASS and a lot of graft. The team took the vehicle to events like NASS Festival, the Caravan and Motorhome Show and vintage fairs. The early days were full-on: managing high-volume service, navigating pitch fees, and learning on the job, all without power steering.

But Ben thrived. “Some of the best times I’ve ever had were on that bus. We even catered full three-course weddings from it; the kitchen was that good.”

Eventually, as the winter season loomed and bookings dried up, reality set in. “We realised we didn’t have enough work to sustain us year-round.” Then fate stepped in: a local pub with a large car park (big enough for the bus) became available, and in 2018, Ben took it over.

A Pub of His Own

The Salutation Inn, located in Castle Combe nestled in the Wiltshire countryside, became the next chapter. “I’d always wanted my own place,” says Ben. “Something I could be proud of. And we’ve built a loyal customer base here, it’s like a pub full of mates.”

His food ethos followed him: quality gastropub dishes that are accessible, affordable, and freshly made. “Just because you’re doing volume doesn’t mean it should be rubbish. Good food for everyone, done properly, that’s always been the goal.”

“When times are tough, you need to know your numbers.”

Despite his success, Ben is open about the pressures facing hospitality today. From rising prices and staffing shortages to dwindling margins and lack of government support, it’s no easy ride.

“Hospitality gave me a life, a career, everything. But it’s getting harder to make a living. Pubs are closing every week. You’re constantly absorbing costs you can’t pass on because there’s a ceiling to what you can charge.”

He’s also critical of larger chains and venues that compromise on quality: “You see places charging top prices for food which undermines everyone.”

The Solution: Profit Pulse

Out of frustration and necessity Ben built Profit Pulse, a sales and spend tracking app designed specifically for hospitality businesses. What started as a spreadsheet evolved into a full web-based app after he discovered an AI coding platform that helped overcome the difficulties of coding with dyslexia. (lovable.dev)

“Accountants are there to make sure things are legal not to run your business,” Ben says. “if you’re relying on them for data, the information they give you often comes weeks too late. I needed something that showed me and my team exactly where we stood, every single day.”

Launched in May 2024, Profit Pulse is now live, with 12 businesses already using it. It’s more than just a tool for owners. The whole team can log in, track performance, understand costs, and spot trends from rising ingredient prices to sales dips. It covers:

• Daily Sales & Spend Tracking
• Supplier & Stock Management
• Recipe Costings & GP Analysis
• Live Team Dashboards
• Profit Simulators & Financial Forecasts
• Stock inventory & Stocktakes

Crucially, it’s visual, interactive and collaborative. “You can’t run a business in a spreadsheet no one wants to open,” says Ben. “Profit Pulse connects the dots, it shows your team why the numbers matter.”

And the results? “We’ve already seen a huge uplift in gross profit since we started using it. Our bar manager is 21, fresh out of uni and he’s completely on board. That’s the difference this makes.”

Why It Works

Unlike many accountancy tools that offer a single business-wide view, Profit Pulse allows granular breakdowns by area kitchen, bar, accommodation, giving owners the insights they need to adjust pricing, reduce waste, or renegotiate with suppliers.

It also tracks cost trends over time, highlighting which ingredients are increasing in price and when it’s time to switch suppliers or tweak portion sizes. Plus, the built-in profit simulator helps businesses test different sales and GP scenarios before making decisions which is invaluable in today’s unpredictable market.

Try Profit Pulse Free for NCASS Members

Profit Pulse is now available as a web-based platform so there’s no downloads required and works on all devices. There’s a basic package covering sales, spend and suppliers, and a Pro tier with advanced tools like recipe costing and forecasting. Every user gets a free one-month trial, and NCASS members can access an exclusive 50% PRO tier discount for life.

Visit www.profit-pulse.uk to learn more and sign up.

Ben is also offering free webinars each month to take NCASS members through the platform, answer questions and demonstrate how Profit Pulse can help your business through tough times.

“You can’t do it all yourself,” says Ben. “But if you know your numbers and your team knows what they’re working toward, you’ve got a fighting chance.”