Inventory

What is a KPI? Some say: -“If you can’t measure, you can’t manage” Read this article for our definition of a KPI Here’s a list of useful KPIs (Key Process Indicators) that can help you manage your bar or restaurant: Employee Labor Percentage Add up expenditures for all wages and salaries. Include bonuses, commissions, and…

1- Divide your bar into sections Here’s an example: Bar, Cellar, cooler, fridge, and stockroom. Dividing your bar or restaurant will allow you to: Count better with fewer errors. Understand where errors have occurred. Avoid having to start all over again when you’re interrupted. 2- Choose the right time Choose a moment when the place…

  The low profit margins of restaurants is a topic that has been discussed a lot and the general consensus is that operators need to focus on increasing sales volume while decreasing expenses in order to improve their restaurant’s profits margins. Fact: COVID-19 has left restaurants with limited room to increase sales Typically, increasing sales meant…