What does my accountant do with our restaurant’s stocktake, and why does it matter? Year-end, quarter-end, month-end, week-end, or even shift-end, maybe you do all of them or just one of them, but most bars and restaurants endure this exercise at some regular interval.
Running a restaurant these days requires a whole suite of restaurant management solutions to help organize everything from reservations, reviews, loyalty, and delivery aggregators to your point of sale, kitchen display, and scheduling. These days, they all seem absolutely crucial to running your restaurant business…and they are, but they’
I love to eat and drink well. Anything from a stupendous $3 chicken rice or char siew pork rice to a classically prepared squab (yeah, it’s a pigeon, but squab just sounds better). My wife Erin and I dine out often and enthusiastically. We’ve visited countless restaurants throughout
Where there's food waste, there are extra costs incurred. That also means lower profits and lower margins. Roughly one-third of the food produced in the world for human consumption every year - approximately 1.3 billion tonnes - gets lost or wasted. These losses and waste amount to roughly
Understanding Prime Costs in Restaurants In the dynamic world of the restaurant industry, understanding and managing costs effectively is paramount to ensuring the sustainability and profitability of a business. One of the critical components in the financial management of a restaurant is the concept of Prime Costs. This term, often
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Pivot. That’s the keyword of 2020 and 2021 for the restaurant and hospitality industry. Pivot. That’s the keyword of 2020 and 2021 for the restaurant and hospitality industry. We’ve seen case studies of how restaurants are changing their business models and modifying their operations to adapt to
Sharing the stuff to drive profits.
