Resources
Plain, practical help with billing, inventory, restaurant, gym, school and grocery operations, and with choosing software. Useful whichever product you choose, including ones we do not make.
From the blog
You do not need fifty reports to run a small business well. These ten numbers, each with a formula and a worked example from one shop's month, tell you whether you are making money, where it is stuck and what to do next.
Barcodes do not manage stock on their own; scanning at every movement does. Here is how to run labels, scanners, receiving and counts so the records match the shelf.
The two terms overlap so much that vendors use them interchangeably. The useful difference is which job sits at the centre: producing correct invoices, or running a fast counter with a cash drawer. Here is how to tell which one you need.
Spreadsheets are flexible and familiar, and for some jobs they are the right tool. For recording daily sales, stock and dues shared by several people, they start to cost more than they save. Here is how to tell when.
Most restaurant leaks are small and repeat every day: an extra roti never billed, a price typed from memory, a delivery a kilo short. Here is how to recognise eleven common billing and inventory problems and what fixes each one.
A restaurant can hit its food cost target and still make no money. Food cost percentage and profit margin answer different questions, and you need both. Here is how they connect, dish by dish and month by month.
Tell us what you are weighing up. We read every suggestion for future guides.
