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Category:profit

Why A Catering Business Should Carry Out Stocktakes

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 […]

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Increasing Your Pub Margins

Increasing Your Pub Margins

If you are a pub or bar owner it is only normal that you will want to find ways of increasing your pub margins. In order to run a successful business there are many factors to consider. One of these most important factors is your pub margins. Your stocktaking routine is one of the key […]

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Hotels Can Improve Margins With An External Stocktaker

Hotels Can Improve Margins With An External Stocktaker

Hotel owners that engage with external stocktakers see around 3% added to their margin, on average. This is because the external stocktaker produces detailed stock reports on a monthly basis and by keeping track in this area of the business potential margins can be found and improved via better stock control and analysis.

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Save Money By Reducing Food Waste

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 […]

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Always Measure Waste For Good Stock Control

Always Measure Waste For Good Stock Control

When it comes to good stock control and management, there is not just one thing that you need to do. Lots of little tasks play an important part in good stock control. One of these little tasks is measuring waste. In this blog post we would like to share the importance of always measuring waste […]

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The FIFO Method of Stock Control

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.

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Manage Your Wet Stock At Festivals

The summer is now upon us, apparently. This means that there are lots of fetes, festivals, open days, garden parties, fayres and outdoor events taking place. If you are exhibiting at a festival or have a stand at a festival you need to make sure that you not only have the enough stock. You also […]

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Summer’s Coming, Is Your Restaurant Ready?

  Summer is coming and that means your target audience are looking for establishments where they can enjoy the limited British summer. They want beer gardens, ice cold drinks, delicious salads, cooling desserts, barbecues and alfresco dining.

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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 […]

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Three Ways To Cope With The Warmer Weather In Your Kitchen

  The summer and warmer weather is coming and while we spoke about how you can help your customers at this time of the year in a previous blog post, you also need to think about how you can support your kitchen during these warmer months.

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