Summary: Regular bar stocktaking helps Irish pubs and hotels protect profit margins by comparing physical inventory with EPOS sales, supplier invoices, and recorded wastage to identify stock variances, over-pouring, theft, and other losses. Accurate stock control involves counting spirits, draught kegs, bottled products, auditing deliveries, reviewing sales reports, and calculating actual versus potential gross profit […]
Summary: Effective bar inventory management helps operators track stock, control COGS, reduce waste and theft, and protect profit margins through accurate counting and consistent recordkeeping. Key practices include setting par levels, using FIFO rotation, standardizing pours, logging spills and comps, securing premium products, analyzing POS data, and calculating usage, pour cost, and inventory variance. While […]
Summary: Beverage cost percentage measures how much of a bar’s sales revenue is spent on the beverages consumed, making it a critical metric for identifying waste, over-pouring, theft, and pricing problems. It is calculated by dividing beverage COGS—beginning inventory plus purchases minus ending inventory—by total beverage sales, with healthy targets generally varying by category from […]
Summary: Effective restaurant inventory management helps control food costs, reduce waste, prevent theft, and improve overall profitability through accurate tracking and consistent stock-counting routines. Key practices include monitoring COGS, using FIFO rotation, calculating stock variance, optimizing supplier relationships, controlling portions, and using modern inventory software to automate tracking. By organizing inventory properly and holding staff […]
It’s a Friday night in 2026. The docket machine won’t stop, the dining room is packed, and the kitchen is totally in the weeds. From the outside, the business looks like a goldmine. But we know the harsh reality of this game: a busy service doesn’t guarantee profit. When supplier prices creep up, line cooks […]
The kitchen is finally dark. The exhaust fans spin down. You just wrapped up a Friday night service. The point of sale shows record numbers. Tickets were flying for hours. The dining room was packed from open to close. You should feel great. But you don’t. Why? Because veteran restaurant owners know a brutal truth. […]
A packed dining room during a Friday night rush is what every operator wants. Then, the line chef yells that you are completely out of the premium ribeye. The entire service grinds to a painful halt. This inventory nightmare happens constantly. Most managers dread stock days, envisioning late hours and cold temps in the walk-in […]
We have all been there. It is the end of the month, and you are staring blankly at inventory numbers from five different locations. Your desk is covered in printed spreadsheets, and none of them match your centralised point-of-sale data. Location A is somehow missing fifty pounds of premium ground beef. Location B has suddenly […]
Running a boutique hotel in Ireland is more than offering a pretty bed and a hearty breakfast. It’s about creating a guest experience, but also about running a smart, efficient, sustainable business. Stocktaking, which may appear boring at first, is one of the most effective tools that can make your business more profitable without hurting […]
When you run a hotel or pub by the sea in Ireland – whether it’s a charming rural resort, a seaside inn, or a traditional pub with salty breezes at the door – stock control has its own rhythm. Seasonality is boosted by holiday-makers, local events, weather shifts and sometimes more unpredictable variables than inland […]
