Food inventory management is one of the trickiest parts of running a hospitality business. Mistakes are common, and they can quietly eat away at your profits. A well-structured Food Stocktake helps reveal and prevent these costly errors. Mistake 1: Overordering Perishable Goods Fresh produce, dairy, and meats have short shelf lives. Ordering too much often leads to spoilage and unnecessary...

Gross profit (GP) is one of the most critical metrics in hospitality. It's the financial heartbeat of your bar, restaurant, or hotel—impacting everything from staff salaries to expansion plans. But how do you improve your GP without cutting corners or compromising quality? The answer lies in smarter inventory control. Partnering with a stocktaking company like Hospitality Partners can...