Best practices in managing your supply chain.
Driving sales and profit through best people, right place, right time.
With customers more curious about nutritional information and the need to comply with legislation around food allergens, consumers are increasingly expecting information about the food they eat to be readily available.
Considering the complexity of payroll in hospitality, robust payroll processes and systems are essential to ensure compliance with legislation such as the National Living Wage.
Aside from having a big impact on the environment, waste has a direct effect on profit. You can’t set theoretical food and drink margins without understanding waste – and you can’t hit the margins without managing it.
Good stock accounting needs to take into account purchases, returns, and goods in and out, along with sales and stock valuations to establish usage and margins.
Food allergies and intolerances are increasingly driving customer decisions. So how do you maintain customer dining choice while protecting your guests and your business from accidental exposure to allergens?
Having the right suppliers providing the right products at the right price needs a strong procurement process, and is vital to both commercial success and brand standards.
With the right POS system integration, you get the data to make smart decisions, operate more efficiently and deliver great customer experience.
Ensuring that tips and service charges are distributed correctly is integral to the running of a hospitality business, and an important part of staff pay. So how can you make sure that your staff are receiving the right payments?
Running an efficient business doesn’t just mean managing staff well at work. It also means managing them when they’re off too. So how do you ensure good holiday and absence management?
Accurate and timely reporting at the end of a financial period is essential to every hospitality business. But with so much complex data and often rapid turnaround times, how do you ensure accurate and insightful management reporting?
Just because something can be measured doesn’t mean it should be. Selecting the right KPIs, measuring them accurately and quickly, and making them visible across all levels of the organisation is key to success and growth.
By purchasing stock and managing production in a kitchen through analysis and calculation rather than guesswork, you can cut wastage by ensuring items are not ‘over prepped’ and avoid lost sales and unhappy customers by ‘under prepping’.
Having the right people doing the right work at the right time will increase your sales, reduce labour costs and lead to happy customers and employees.