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Hospitality
F&B cost control, bar stock discipline, fresh-produce procurement, and the daily counts that protect thin margins.
10 articles in hotels and restaurants.
Hospitality 13 min
Selling a Massage: Every Item Carries Stock
A massage has no stock, but there is no service item type and the till refuses what it cannot allocate — with no override. Three honest answers, which one to use when, and how to set up a stocked service item so it never refuses a sale in front of a guest.
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Hospitality 14 min
Three Tills, One Store: Outlets Inside One Property
A restaurant, a bar and a pool bar are four businesses drawing on one set of stores. There is no outlet entity, so an outlet is a location plus a counter — and a counter belongs to one person, which quietly rewrites your bar rota.
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Hospitality 14 min
The Invoice You Raise Every Month by Hand
Corporate accounts and long-stay guests need the same invoice on the same day of every month. Credit limits, statements, matched payments and automatic chasing are all built. The generating is not — and an invoice nobody raised is completely silent.
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Hospitality 14 min
Stock That Leaves Without a Sale
Staff meals, the manager's table, complimentary covers and guest amenities are why your food cost reads six points worse than it is. The movement is well handled here; the department you want to attribute it to is on neither an expense nor an adjustment.
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Hospitality 10 min
Housekeeping Stock: Linen, Amenities & the Par Level Nobody Sets
Linen is the stock nobody counts because none of it is expensive, and one of the largest recurring purchases in the building. Par levels, the quarterly circulating count, and amenities as a cost per occupied room night.
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Hospitality 11 min
Costing an Event: Conferences, Banqueting & the Function Sheet
Functions look like the most profitable business a hotel takes, until somebody costs one. Why an event is a project rather than a sale, the three numbers to fix before the day, and what costing six events tells you about which to chase.
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Hospitality 9 min
Hotel & Restaurant Inventory Management in Kenya (2026)
Perishable stock, un-weighable portions, thin margins — store-to-kitchen flow, food cost decomposition, and the daily counts that decide the month.
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Hospitality 8 min
F&B Cost Control: Recipe Cards, Portions & Menu Engineering
The menu is a price list for recipes nobody costed — how to cost a card, hold a portion, record waste as a transaction, and read the four-box menu grid. The recipe layer is a spreadsheet here, and the post says so.
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Hospitality 8 min
Hotel Procurement: Contracts, Fresh Produce & the Receiving Bay
Three supply chains in one apron — contracted dry goods, daily fresh buying with price-survey bands, and protein weighed twice. Each leaks differently.
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Hospitality 8 min
Bar Stock Control: The Tightest Ship in the House
The kitchen loses money in percentages; the bar loses it in bottles. Nightly bottle math, pour discipline, empties fraud, and variance by shift.
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