Profit

Season 2: Spring Bootcamp for a Money-Making Summer

We've poured our 100+ combined years of hospitality experience into a series of live and recorded webinars that will be your bootcamp for a money-making summer.

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Seasonal Supplier Strategies: How to Secure the Best Stock Prices

Winning customers doesn't necessarily mean you'll be profitable. Learn how to tune your business and improve your bottom-line.

2024's Key Hospitality Benchmarks - How Do You Compare?

Understanding what’s possible once you get to peak performance can help direct energy to where you’ll get the most bang for your buck, so I’m sharing a set of performance benchmarks across hospitality venue types that represent what GREAT looks like.

The Stocktaking Question You SHOULD Be Asking

It was the most common question our Customer Team’s heard last year: How often should we stocktake? But 15 years of hospitality management experience tell me this is the wrong place to start.

Live Hospo Profitability Q&A

A live, open Q&A session with Tim Kummerfield - Founder and Head Business Coach of Foodie Coaches. Rich and other attendees asked Tim all your burning questions on profitability.

Navigating Fluctuating Prices: How to Keep Your COGS Accurate

Managing a hospitality business comes with its share of challenges, but fluctuating market prices are right up there in causing headaches. These shifts can significantly affect your cost of goods sold (COGS), kicking your margins and profitability to the curb. But with a clear understanding and strategic approach, you can keep your COGS accurate and your business profitable.

The Summer Menu: Designing Dishes That Boost Profit

10 Ways to Slash Your Bar or Restaurant's Cost of Goods

We don’t have to tell you - in the hospitality industry, every little bit counts. For a business with revenue of $2 million dollars, a reduction in the cost of goods by as little as 1% would bolster your annual operating profit by $20,000. Whatever your turnover, even the smallest percentages gains make big differences.

Financials For The Busy Season: The 4 Key Metrics That Matter Most

Taking Your Operations From Firefighting To A Well Oiled Machine

Richard Mcleod - Loaded's CEO - shares his story on building a 12 site hospitality group, and the exact steps he took to move from constantly being in firefighting mode to operations running seamlessly. In the session he will share how they used outside help for accountability and support, the key checklists they used at every venue, the key numbers they relentlessly focused on, and how they rapidly moved to improving their stock purchasing.

Food Cost Calculator: The Secret Ingredient to Financial Success

We all know cost management plays a crucial role in keeping food businesses profitable and sustainable. Luckily, there's a secret ingredient that can simplify our lives and boost our financial success: the mighty food cost calculator.

Food Costing Software - A Complete Guide to Maximise Your Profits

Have you ever found yourself scratching your head trying to figure out why your restaurant's profits are lower than expected? Well, one of the main culprits could be the lack of proper food costing. Fortunately, with the rise of industry technology, there's an easy solution to this problem - food costing software.

Food Cost Formula: A Comprehensive Guide to Managing Your Restaurant's Finances

We all know that running a bar or restaurant business isn't a walk in the park. One of the biggest challenges we face is managing our finances effectively. That's where understanding how to calculate a food cost formula comes to the rescue!

8 Time Saving Hacks For Running A Bar, Restaurant Or Cafe

As an Operations Manager of a nation wide hospitality business, I developed a few brutally easy time saving hacks, and stole plenty more from the good people I worked with. Here are the best ones.

100 Touch Points To Consider Before Opening A Bar Or Restaurant

All the customer experience touches you need to get your new bar or restaurant off to a flying start.

How The Recipe Creation Process Affects Your Profitability

When you're looking to improve your restaurant margins and reduce your cost of goods, a solid recipe creation process can add a lot of value to your profitability.

How to Calculate Food Costs: An In-Depth Guide

Whether you're running a restaurant, bar, or cafe, knowing how to calculate your food costs is key to keeping your business on track. In this article, we'll break down the process of crunching those numbers using simple methods that will empower you to make smarter decisions and maximise your profits.

Boost Restaurant Profits with Efficient Recipe Management

The way you create and manage recipes in your hospitality business will have a strong correlation with the overall financial success and sustainability of your venue or group of venues.

Hospitality Inventory Management Systems

Inventory or stock cost makes up 25% - 35% of your hospitality businesses costs as a percentage of revenue. It is almost certainly the largest expense in your bar, restaurant or cafe. It goes without saying that an easy-to-use, accurate hospitality inventory management system is key for managing your inventory properly and achieving a world-class cost of goods.

Five Key Ways to Increase Food and Beverage Profits

Today, margins are narrow and the room for error is low. Twenty-first century hospitality businesses demand an approach that is accurate and disciplined especially with regards to cost of goods management.

10 Key Marketing Tactics for Your Hospitality Business

How would you like to have more demand than you can supply? More potential customers than seats you can sit them on? Queues out the door and down the street? Well, first you better be producing a phenomenal environment, team and experience. Then you should get right on with marketing.

Marketing 101 for Hospitality Operators

What is marketing with specific regards to hospitality and how can you ensure you have the basics covered for your bar, restaurant or cafe?

Food Costing for Chefs & Hospitality Professionals

The correct pricing of your recipes and menu items at your restaurant or cafe can be the difference between business success and failure. If you price dishes too high, customers won’t become return clientele and when you price dishes too low, you won’t generate enough marginal revenue to cover your expenses.

Loaded Feature Release (March 2024)

Shift approvals, easy timeclock edits, remuneration history, Xero Payroll integration, and more.

Season 2: Spring Bootcamp for a Money-Making Summer

We've poured our 100+ combined years of hospitality experience into a series of live and recorded webinars that will be your bootcamp for a money-making summer.

Watch Now