Stock Variance Explained: What the Gap Between Your Books and Your Bar Is Telling You
Every stocktake produces one number that matters more than most: the variance. It’s the gap between the stock you should have and the stock we actually count. Understanding it is the first step to controlling it. How variance is worked out Start with opening stock, add everything you bought, then take away what your till […]
Why Regular Stocktakes Are Your Best Cost‑Control Tool
Running a pub, bar, hotel or restaurant has never been more demanding. Energy costs have climbed, wages are under pressure, and customers are more price‑sensitive than ever. In that environment, simply “being busy” is no longer enough – you need to know exactly where your profit is coming from, where it’s quietly leaking away, and […]
Leicester & East Midlands Hospitality Boom: Why Effective Stock Control is Key to Staying Competitive
The hospitality industry in Leicester and the East Midlands is experiencing significant growth. New restaurants, bars, and hotels are opening across the region, and visitor numbers are reaching record highs. This boom is fantastic news for the local economy, but it also means that competition among hospitality businesses is fiercer than ever. To stay ahead […]
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 […]
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 […]