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 […]
Are You Keeping Your Covid Changes?
Not everybody is ready to come back to your premises. That may seem like a strange thing to say after a few months since we ended locked down, but it’s a fact. It’ll tend to be the older generation perhaps, but it might be for various reasons they haven’t come back; some might have […]
Sterling Stock Auditors – BLOG – How To Keep Your Pub Moving Through CV-19
I think we can all agree that the local pub is missed. Especially with the warmer weather we have been experiencing recently. The local beer garden would be a welcome treat on those sunny and warm evening. Right now however, it’s not meant to be. The local pub is a place of friendship, happiness and […]
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 […]
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 […]
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.
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 […]
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 […]
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.