Grip on your Hospitality Numbers: 5 Tips for Healthy Administration

Turnover is nice, but profit is what matters. Many hospitality entrepreneurs steer by gut feeling and only look at the numbers at the end of the year. That is too late.

1. Cost Price Calculation is Sacred

Do you know exactly what that beer costs you? Not just the purchase price, but also breakage, pouring, cooling, and staff costs? Without accurate cost calculation, your menu is a gamble.