The UK hospitality sector is undergoing seismic change. Brexit, inflation, staff shortages, and changing customer preferences have created a perfect storm for restaurants, pubs, and hotels. In this environment, traditional methods of managing kitchen stock and inventory are no longer just inefficient - they're actively eroding profit margins.
Running a restaurant is never an easy task-especially if you manage multiple branches. From managing food prices to ensuring that stockouts are avoided, inventory is a part of the moderation process that most establishments struggle with daily. And this is where a multi-location restaurant inventory system proves a game-changer.
