Loaded Reports Blog

Loaded Point of Sale buyers guide.

Posted by Richard McLeod on Aug 17, 2017 1:47:00 PM

In working with 1000's of hospitality owners and managers, we have a huge amount of experience in integrating with point of sale and understanding how great it can be when you get the right solution for your business.

You might be putting together a brand new business, looking at upgrading from the 19th century equipment you're currently using or experiencing frustration with your existing POS system and looking for a change. Whatever your reason for needing a POS system the decision is an important one for your business.
Read More

Do you really understand your bar or restaurant's profit and loss statement?

Posted by Richard McLeod on Aug 2, 2017 12:52:40 PM

We talk to 100's of hospitality owners and managers every week. During a number of these sessions our team helps our customers analyse their profit and loss statement to determine where opportunities exist to increase their profitability.

Read More

Topics: Insider, profit and loss, financials, e-book

100 touch points to consider when creating a bar or restaurant.

Posted by Richard McLeod on Jul 19, 2017 11:30:02 AM

Ok, so I have to be honest, maths isn't a strong point. Once I got to above 80 points I stopped counting and simply titled the blog "100 customer touch points..........."

Read More

10 ways to reduce cost of goods in a bar or restaurant.

Posted by Chris Baxter on Jul 18, 2017 1:22:30 PM

For a hospitality site with revenue of $2 million, even a cost of goods reduction of 1% will increase your annual operating profit by $20,000. Take a look at our 10 effective ways to reduce your cost of goods below.

Read More

5 ways to reduce labour cost in a bar or restaurant.

Posted by Chris Baxter on Jul 18, 2017 1:22:08 PM

 

Labour is the second largest expense for a hospitality business, second only to your direct cost of goods. The goal of effective labour management is to have the right number of team members working to give customers a great experience at any given time, but not to have too many people working when customer numbers don't justify it.

Read More