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Author:Guy Porteous

Why Use An External Stocktaker?

Why Use An External Stocktaker?

Why use an external stock taker?  Great question, many till systems now come with stock taking modules, they sell it to you, “oh it can do your stock taking, it’s great.”    That relies on a few things; That you are inputting or your staff are inputting your deliveries on the system. It relies on […]

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How Often Should I Stocktake?

How Often Should I Stocktake?

Today I would like to talk to you about how often you should have a stock take carried out.   Ideally if you follow the guidelines that the institute of trade stockholders have set out, ideally it would be on a monthly basis.  Especially if you’ve got a high volume business, that might be high […]

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How Long Does A Stocktake Take?

How Long Does A Stocktake Take?

Today I would like to talk to you about how long does a stocktake, take?   My initial reaction to that question is how long is a piece of string? It depends on many factors.    It depends how much stockholding you have.   I would suggest that somewhere that we’ve gone into that’s setting […]

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Types Of Stock Takes

Types Of Stock Takes

Today, I would like to talk to you about the types of stock taking that we concentrate on in the hospitality business.  Really we’re looking at food stocktaking & wet stock taking.  Food stock taking (Dry stock taking). Food is fairly simple, It does what it says on the tin.   If you’ve got commercial […]

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Regular Stock Takes

Regular Stock Takes

Today, I would like to talk to you about the importance of stock taking.    Many new clients or prospective  clients I talk to say we have our accounts done by our accountant. Yes, you do. It’s great.    The accountant will always tell you exactly what gross profit you made on your wet, or […]

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Raising prices, managing expectations & profitability

Raising prices, managing expectations & profitability

If handled well, rising prices allow hospitality businesses to better serve their customers, whilst focusing fully on customer service. A small marginal increase in prices, will mean that in order to have the same level of takings, or income, you do not need to serve as many customers, and therefore are likely to be able […]

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Customer service goes ‘beyond the four walls’

Customer service goes ‘beyond the four walls’

Customer service and the customer experience extends far ‘beyond the four walls’ of any food or drink premises. We are living in a world where information is at our fingertips, and so is the power of the customer’s opinion. Many hospitality businesses focus heavily on the customer experience and customer journey whilst on site at […]

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What is stocktaking? (And what is it NOT!)

What is stocktaking? (And what is it NOT!)

If you find yourself reading this blog, then you may already be thinking you know the answer to this one, but please humour me as we look a little deeper into this topic    I guess we should start with the dictionary definition first and foremost, but trust me when I say there is far […]

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A New Generation Of Chefs #InternationalWomensDay

A New Generation Of Chefs #InternationalWomensDay

As we round out the day, let’s take a minute to celebrate and focus on females in the Hospitality Industry for International Women’s Day #InternationalWomensDay    Without them, there would be an even bigger gap and skill shortage, and there is no real reason they can’t lead the brigades of chefs, waiters, bar staff etc, […]

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Not the ‘C Word’ you might think of… But should do!!!

Not the ‘C Word’ you might think of… But should do!!!

It will probably not surprise you to hear that we are living through a somewhat strange time, but I am not talking about the dreaded ‘C word’ on most people’s lips… the ‘C word’ I want to talk about today is one that has a role unlike any other time I can remember.    Ever […]

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