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Inventory
Count the cooler (20–30 SKUs), correct inputs (delivery notes) and the deviation (theoretical vs actual) so your cost doesn’t lie to you.
Inventory9 min readFood waste in hospitality: one week logging what you throw shows how much you lose (and why it isn't always theft)
Hospitality waste is three things and only one may be theft. One week logging what you throw: in our example, €135 and two points of food cost.
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Inventory9 min readHow to do inventory in hospitality: count 25 products, not 250, and find the waste you don't see
How to take a hospitality inventory by counting only 20 or 30 products: last day of the month, ex-VAT, at the latest delivery note price. The gap is your waste.
Inventory7 min readDelivery note control in hospitality: how to protect your margin
A practical guide to delivery note control in hospitality: check every delivery against the order so you don't overpay and protect restaurant margin.
Inventory6 min readTheoretical vs actual kitchen cost: why recipe costings can lie
What theoretical (paper) cost vs actual kitchen cost means, how to compare them, and which mistakes make recipe costings lie.