Managing inventory these days can be a real challenge. Whether you are temporarily closing operations or adjusting your concept, here are some tips to help.
Welcome to our Meet the Villains Series! In our first installment, you’re hear about the Desktop Demon in the Back-Office Lair, and how you can defeat it.
Hospitality operators lose huge amounts of money through food waste, making it one of the biggest costs in the hospitality industry. Yet many operators don’t track food waste in their operations as a way to increase profit. Find out the ways waste happens, how technology can help track and cut it and what to look for in a waste-tracking system.
With nearly a quarter of people wanting to eat healthier in 2018, catering for health-conscious customers is increasingly important to staying competitive. Ensuring nutritional information is not only easily calculated but readily available to customers, means you can minimise the pain and get maximum gain from your health-conscious guests?
Stock-counting frequencies vary by organisation. Finding an inventory counting method that fits with the way you work (or even one that aligns with your brand or concept) is crucial to maintaining a healthy bottom line and avoiding nasty surprises.