Practical Guides to Hospitality Stock Control and Profit

Cask and keg sizes, range and freshness, cellar setup, the nine system problems, the drip tray and what yield to expect.

Checking deliveries, drivers and pressure, ordering properly, par levels and days of stock.

Taking the VAT out, costing at cooked weight, pricing for your GP, cash vs percentage, and the four menu groups.

What waste costs, recording it properly, reading it daily, and preventing it at the prep stage.

How the result is worked out, what normal looks like for each product, and where a repeating variance comes from.

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