Kaso (YC W22)’s Post

Stocktaking is essential in the hospitality industry for efficient inventory management, waste reduction, and improved operations. It helps businesses monitor stock levels, identify discrepancies, control costs, and maximize profits while ensuring food safety and quality. Overall, stocktaking streamlines operations, enhances financial management, and boosts customer satisfaction in the competitive hospitality sector.

Looking to trim expenses without sacrificing quality? Check out our latest blog for savvy tips on how small restaurant and food businesses can cut operating costs fast! We've got you covered, from optimizing inventory management to streamlining energy usage. Read more at the link below and start saving today! https://lnkd.in/gy3f_iaK #SmallBusinessTips #CostCutting #EfficiencyBoost #AngiesWholesale

We are transforming the industry with advanced procurement and supply chain management by bringing restaurant sourcing to the digital era. For further information on how we can help you revolutionise your company call or WhatsApp us on +919845001900 or mail us media@smartplatesolutions.com #supplychain #logisticsmanagement #logisticssolutions #supplychainmanagement #supplychainmanagement #procurement #horeca #procurementmanagement #procurementleaders #QSR

#Hospitality money tips. Managing budgets and maintaining positive cash flow is essential for the success of a small restaurant or cafe. Here are some budgeting and cash flow tips for owners in hospo: 1. A Detailed #Budget Break down your costs into categories such as food costs (25-40%), labour (25-35%), utilities (3-5%), rent (6-10%) and marketing (2-5%). Calculate the percentages for your business and see if it matches the above industry standard, based on our research. 2. Watch your #Food Costs Check over your recipes and menu to make sure that the cost of ingredients aligns with your pricing. If the cost of a particular ingredient goes up, either cut the portion sizes or boost menu prices accordingly. 3. Get a Deal with #Suppliers Don't be afraid to build relationships with local suppliers and bargain bulk purchase discounts. If you regularly use a specific type of coffee, haggle for a better price with your supplier by committing to larger orders. 4. #Plan Cash Flow Ahead Anticipate your higher expenses during busy seasons or plan for slower periods by adjusting inventory levels and staffing accordingly. 5. 10/10 Staff #Scheduling Use historical sales data to optimise staff schedules during peak hours. If there are consistent slow periods, adjust staffing levels and save. Contact David from ABTAC Accounting today 📞 07 5610 1945 https://lnkd.in/dT_z-s6X

As a small to medium-sized restaurant owner, managing inventory efficiently can be a real challenge. Balancing the need to have enough supplies on hand to meet customer demand while avoiding overstocking and waste is no easy feat. Fortunately, there are practical strategies you can employ to streamline your inventory management and take control of your restaurant's supply chain. Here are actionable tips that can help you conquer these challenges and transform your inventory management from a headache into a strategic advantage. ✅ Embrace Technology ✅ Categorize and Organize ✅ Set Par Levels ✅ Regular Audits ✅ First-In-First-Out (FIFO) ✅ Supplier Relationships ✅ Monitor Trends ✅ Train Staff ✅ Forecasting ✅ Efficient Storage Remember, efficient inventory management isn't just about saving time and reducing waste – it's about ensuring your restaurant's success in the long run. If you're ready to dive into the specifics or need personalized guidance, don't hesitate to connect with us. We're here to support your journey to inventory excellence. #yyc #inventory #restauranteur #foodandbeverage #restaurantowner #businessowner #remotebookkeeping

Introducing our game-changing "Create Order Request" feature! 🚀   Now, Executive level staff can easily generate orders without linking them to suppliers. 🙌   No more waiting for approvals to initiate the process! 📱   Once submitted, orders go for approval to the Purchasing Manager, who can compare prices from existing suppliers to secure the best deal. 💰   Simplify your procurement process and optimize efficiency with StockTake Online! . 𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲 𝗮 𝗳𝗿𝗲𝗲 𝗱𝗲𝗺𝗼 𝘄𝗶𝘁𝗵 𝗮𝗻 𝗲𝘅𝗽𝗲𝗿𝘁! https://lnkd.in/dBhcSjbi . . . . . #newfeature #updates #ordermanagement #suppliers #supplier #suppliermanagement #create #order #restaurant #restaurants #restaurantmanagement #restaurantmanager #inventorymanagement #inventory #features #software #innovation #management #technology #hospitality #hospitalityindustry #manager #managementsoftware #management #softwaredevelopment #foodandbeverage #restaurantowners #recipes #foodanddrink #sto #stocktakeonline #stockcontrol

Bulk purchasing will save your restaurant money! Contact us to learn how to: 1. Reduce costs with volume discounts. 2. Negotiate better deals with suppliers. 3. Minimize supply chain disruptions. #SmartPurchasing #CostSavings"

Restaurants have multiple challenges that they face every day when they run a business. From demand forecasting to inventory management, order management, to customer management, a restaurant has many bases to cover. As demand increases and there are higher chances of scalability, the challenges increase. These week we shall be looking at theses challanges and creating a solutions to these challanges 1 Stock & Inventory Wastage The biggest challenge for restaurant owners is uncontrolled stock wastage. A restaurant's inventory management involves several moving pieces. There are always constant changes in inventory. Ingredients and raw materials - significant expenses in the restaurant business - have a short shelf-life. Even the smallest mismanagement can burn a hole in the owner's pocket. Ingredient costs are a restaurant's most significant expenses, and managing inventory accurately can be difficult. Without correct information, inventory management, location of goods, the expiration date of ingredients, businesses, receiving date, etc. is hard to be tracked. This lack of insights results in a lack of proper planning, ad hoc purchases, and a lot of kitchen wastage. Because of manual data collection methods, there is a lot of misinformation, inventory loss, and manual recounts, all of which are cost and time-intensive. Hence, many restaurants use inventory management software, which covers the inventory process from end to end, from counting and transferring to invoicing and ordering. Certain inventory parts can't be automated; however, they can be streamlined through template inventory sheets. Many other time-consuming elements of inventory can be automated, like tracking ingredient costs and creating journal entries. Managing an accurate inventory is essential for a healthy bottom line. Tools based on inventory, like suggested purchasing amounts, smart ordering or smart receiving, cost tracking of vendor ingredients, help maintain the profit margin of individual menu items. #Resturant #resturantmanagment Let's us help you .. Don't remain silence Contact us @Runize Hospitality Email.or call runizehospitality@gmail.com 08150704628

🔥 Want to boost your restaurant's profits while cutting costs? Here's how! 🍽️ First, analyze your restaurant's earning power. Understanding profitability is key. But how do you calculate it? And how can you boost your income? Let’s dive in! Operating Costs Breakdown Raw Materials: Aim for 28-30% Labor: Target 35-40% General Costs: Keep around 12-15% Profit: Strive for 15-20% Why Cost Analysis Matters Managing a restaurant involves a complete production cycle. This means high costs in personnel, raw materials, and equipment. Regular cost analysis helps maximize business efficiency. It lets you see how inputs are used and their profitability. Steps for Effective Management Acquire Inputs Transform Inputs into Products Sell Products Every decision requires data. Monitoring costs keeps your business healthy and helps allocate resources wisely. Knowing fixed vs. variable costs is crucial. Fixed costs (e.g., rent) stay the same, while variable costs (e.g., raw materials) change with sales volume. Cost Classification By Scope: Production (recipes, raw materials), Human Resources (wages), Structure (rent, utilities) By Variability: Fixed vs. Variable By Elements: Actual vs. Standard costs By Allocation Method: Direct vs. Indirect costs By Object: Special vs. Common costs Find Your Break-Even Point Knowing your break-even point (where costs equal revenue) is vital. Once you cover all fixed costs, you start making a profit. Proper cost management means understanding every detail. This knowledge empowers you to make smart decisions and set optimal prices. Ready to take your restaurant to the next level? Start analyzing your costs today and watch your profits soar! 🚀

🚀 Transform Your Hospitality Business with Smart Stock Control! ✅ 𝗕𝗼𝗼𝘀𝘁 𝗽𝗿𝗼𝗳𝗶𝘁 𝗺𝗮𝗿𝗴𝗶𝗻𝘀: Effective stock management reduces waste and cuts unnecessary costs. ✅ 𝗜𝗺𝗽𝗿𝗼𝘃𝗲 𝗰𝗮𝘀𝗵 𝗳𝗹𝗼𝘄: Keep track of inventory to avoid tying up capital in excess stock. ✅ 𝗘𝗻𝗵𝗮𝗻𝗰𝗲 𝗼𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝘃𝗶𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝘆: Gain insights into your business operations and make data-driven decisions. ✅ 𝗖𝗮𝘁𝗰𝗵 𝘀𝘂𝗽𝗽𝗹𝗶𝗲𝗿 𝗽𝗿𝗶𝗰𝗲 𝗶𝗻𝗰𝗿𝗲𝗮𝘀𝗲𝘀: Automatically monitor and catch price hikes to prevent overcharging. ✅ 𝗥𝗲𝗱𝘂𝗰𝗲 𝗱𝗶𝘀𝗰𝗿𝗲𝗽𝗮𝗻𝗰𝗶𝗲𝘀: Accurate stock control helps prevent losses and ensures consistency. 📈 Don't miss out on the benefits! Dive into the full guide here! #HospitalityManagement #StockControl #InventoryManagement #RestaurantManagement #BarManagement #HotelManagement #CostControl #OperationalEfficiency #SupplierManagement #growyze