Topic collection
Operations
Practical guidance for the details behind your venue’s costs, stock and margin.
Why Missing Recipe Costs Make Gross Profit Misleading
A missing ingredient price is not a free ingredient. A recipe can have correct quantities and still lack enough cost information to calculate a trustworthy gross profit.
From POS Sales Mix to Recipe Ingredient Usage
Twenty cocktails sold does not mean twenty bottles used. The useful link is between each reviewed sale, your venue’s saved recipe and the products behind it.
A Weekly Margin Review for Bars, Pubs and Restaurants
Protecting margin takes more than a POS upload or a stocktake. Bring the records together, check what is complete and give each unexplained difference a next step.
Hospitality Inventory KPIs Every Operator Should Track
Useful stock measures need clear definitions and complete source records. Use this checklist to decide which figures are ready to act on.
How to Improve GP in Your Pub
Connect purchasing, recipe cost, selling price and actual stock usage. A healthy recipe margin can still hide a delivery shortage or unexplained loss.