Running food and beverage in a hotel is a different challenge to running a single restaurant. A hotel F&B inventory management system needs to track stock across restaurants, bars, room service, minibars and banqueting at the same time, because all of these outlets draw from the same purchasing budget and often the same storeroom. Get that visibility right and cost control follows. Get it wrong and margin leaks out through outlets that never talk to each other.
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Bar operators across the UK and beyond are losing margin to variance they cannot see. A faster, more repeatable counting method is changing how hospitality businesses protect their beverage GP.
