We look at what you need to know to ensure your cash register is a line of defense for your business and not a leaking bucket. click for more>>
Theft is rife in the bar trade, so follow these simple steps to reduce the chances of theft in your business. click for more>>
Gone are the days of putting the takings in a drawer behind the bar – or are they? Barkeeper looks at how you can get the control you need from your POS system.
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The key to receiving deliveries and eliminating discrepancies is by employing a purchase order system. Follow these easy steps to ensure that you are never out of pocket when it comes to receiving your deliveries.
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Many restaurateurs are surprised to learn that 92% of unhappy guests never complain, but instead never visit your establishment again. Learn how a mystery guest can assist in opening your eyes to your service.
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Barkeeper begins a five part series which will total 101 different ways to reduce costs in your business with immediate effect.
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Part 3 in our Series of 101 Cost Cutting tips looks at the kitchen, labour costs and the old haunts of bar & restaurant. Apply these tips for increased profitability in your business.Click for more>>
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Do you know what steps to take to increase cash flow and free up stock on hand? Use our six-step plan to reduce your stock holding today.
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There are seven basic rules which need to be adhered to in order to establish a systematic and measurable system to control your costs and budget for profits.
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Trawling the internet, newspapers and estate agents will turn up many opportunities, from ‘bijou wine bar & restaurant for sale’ to ‘large restaurant providing excellent investment opportunity’ – but where do you start?
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 10 things to consider when purchasing a POS system
How many cash registers do you need? What levels of security should you have? Sales control, reporting, after sales service....?
Here are 10 questions you should ask before purchasing a new POS system for your business.
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Theft behind the Bar: How to Limit Losses
Barry Chandler of Inspire Control looks at often undetected actions which can contribute to losses through theft behind the bar.
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Many businesses are currently experiencing reduced revenues and the aim of this article is to focus operators on the important aspects of profit analysis and more importantly to take an “objective” look at costings.
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If you run a busy food or beverage outlet, it is essential that you undertake inventories on a regular basis. This is done for two reasons.
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Continuing our 5 part series on 101 ways to reduce costs in the hospitality sector, we bring you Part 2 where we focus on kitchen and bar costs in association with Inspire Control.
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