A restaurant costs a menu. A pub costs a menu and a cellar. A hotel costs a restaurant, a bar, a breakfast buffet, a banqueting calendar and a room service card, often sharing the same ingredients across all of them. The costing maths is identical everywhere; what changes in pubs and hotels is how many different selling formats one ingredient passes through, and that is exactly where margins go missing.
Running a successful restaurant requires a lot of work, but with StockTake Online, it just got a lot easier, especially during times of recession. What you need is a recipe management system that enables restaurant owners to automate their recipe costing and eliminate low-margin items from their menus, which is even more crucial in a recession.
