Why Food Stocktaking is Essential for Pubs & Restaurants
Introduction Food stocktaking is often overlooked in busy pubs and restaurants, yet it plays a crucial role in profitability and efficiency. Without proper stock control, businesses face excessive food waste, over-ordering, and shrinking profit margins. This blog explores why food stocktaking is essential and how it can transform your business operations. 1. Reduces Food Waste […]
Understanding Food GP% – Why It’s Vital for Profitability
Week 1: Understanding Food GP% – Why It’s Vital for Profitability What is Food GP%? Food Gross Profit Percentage (GP%) is a key metric in hospitality, measuring how much profit is made on food sales after deducting ingredient costs. A strong GP% ensures your business covers operational costs and remains profitable. How to Calculate Food […]
Lockdown The Sequel
Unless you have been living in a cave on a remote island in the Pacific you will know that England will be entering a minimum 4 week lockdown from 00:01 on Thursday 5th November 2020. For the majority of the hospitality sector this effectively means as of 10pm on Wednesday 4th November.
Why A Catering Business Should Carry Out Stocktakes
As independent stocktakers we speak to a lot of catering business owners that are unsure why they should carry out stocktakes. This is an extremely common question asked by those in the catering and hospitality businesses, so we thought we would answer it in this blog post. We have put together three reasons why you […]
Promote Your Restaurant This Mothers Day
Mothers Day is one of the busiest days of the year for restaurants. In fact it is busier than Christmas Day for many businesses. It is essential that you make the most of Mothers Day for your restaurant. In this blog post we share some ideas of how you can do this;
Save Money By Reducing Food Waste
For many businesses in the hotel and catering industries, the biggest monetary loss is food waste. BY reducing food waste you save money don’t forget its not just the cost of the food but also there is the cost of waste disposal. By saving money you increase your bottom line and thus increase the chances […]
The FIFO Method of Stock Control
The first in and first out method, also known as the FIFO method, is essential for good stock management. By using this method in the catering industry you are reducing the risk of wastage through short date, out of date or expired stock.
How To Make Your Restaurant Instagrammable
Social media is making a huge impact on restaurants, and Instagram is certainly helping with this trend. People want to go to places where they can take cool photos are share them with their followers on Instagram. If your restaurant or food looks good then these customers will do your promotion for you, and encourage […]