Top Tips For Your Wet Stocktake that will assist Your Stocktaker
We know that the wet stocktake is not always the most exciting part of running a pub.
7 Cardinal Sins of Restaurant Stocktaking-Carelessness
As a restaurant owner it is only normal that you will have a lot on your plate and a lot of those full plates to balance – literally in some cases! It is your job as a restaurant owner to balance that restaurant full of hungry customers, the busy bar area, the latest special meal […]
7 Cardinal Sins Of Restaurant Stocktaking – Pride
Are You Committing The Sin Of Pride? If you are feeling proud of yourself because you avoided sin number one of ‘Ignorance’ as stated in our first blog post, you may need to reconsider this pride… it is all well and good completing a stocktake for your restaurant every week and logging it in your […]
Reducing Food Waste Reduces Costs.
According to figures from FoodSave it is estimated that food and hospitality sector businesses throw away £10,000 worth of food a year. You have to pay for the disposal of this waste so therefore, reducing this waste can lead to significant financial as well as environmental savings. Waste comes from one of three areas Spoilage […]
How Many Shots in a Bottle?
One of the most often asked question over the last 18 years, when I am stocktaking, is how many shots are there is a bottle? Well the answer will of course depend on the size of the bottle and the size of the Measure.