Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times
Season 2: Spring Bootcamp for a Money-Making Summer

Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

By Issy, Loaded

LoadedLabs legend Soph shows us a watertight process for tackling costly stock issues that are almost certainly eroding your margins. Why? Because so many businesses joining Loaded end up saving between $500-$1000 per week just on their top 10 selling food and beverage items. This is important, impactful stuff.

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Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

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Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

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Making money doesn’t happen by accident! Learn how to tune your business and improve your bottom-line.

Navigating Fluctuating Prices: How to Keep Your COGS Accurate

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.
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The Summer Menu: Designing Dishes That Boost Profit

The Summer Menu: Designing Dishes That Boost Profit

Restaurant owner and chef Cam Davies (who won the Global Chef Pacific Rim semifinal this year) takes us through a proven end-to-end recipe creation process for curating a summer menu that delights customers while maximising profit.
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10 Ways to Slash Your Bar or Restaurant's Cost of Goods

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.
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Get inspired by stories from real Loaded customers who run thriving hospitality businesses.

Lucy Whelan: getting consistent results from NZ’s biggest franchise operation

Lucy Whelan: getting consistent results from NZ’s biggest franchise operation

When New Zealand’s largest home-grown hospitality franchise needed to improve performance and get consistent results across their 40 cafes and restaurants, they looked to Loaded for help.
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La Rumbla: working hard to find the balance between operating a great business that’s also fun to be part of

La Rumbla: working hard to find the balance between operating a great business that’s also fun to be part of

Sam and PJ from La Rumbla have worked hard at finding the right balance between operating a great business that’s also a fun business to be part of.
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Matty from Tanoshi: the hunt for real time visibility over performance

Matty from Tanoshi: the hunt for real time visibility over performance

Matty from Tanoshi was hooked on hospitality the moment he realised the more fun he and the team had the better it was for his customers.
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Why Your Management Team Is The key To Your Restaurant's Performance

Why Your Management Team Is The key To Your Restaurant's Performance

In their latest management book It's the Manager, by leading management consultancy firm Gallup, they are unequivocal in their findings that managers are the key to the long term success of your business.
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How To Coach Your Managers To Become Coaches

How To Coach Your Managers To Become Coaches

Would you like your people to be delivering the most productive feedback to your team, but you're not sure how to get them there? Learn why great coaching conversations are so valuable, how to create the space to have them and how to deliver inspiring conversations that motivate your team and help them to feel valued. Liz will leave you with a plan on how to: Create the time in your business for growth, learning and sharing insights. Create inspiring conversations. Use key questions for people development.
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Top 5 Reasons A Great Employee Will Stay At Your Hospitality Business

Top 5 Reasons A Great Employee Will Stay At Your Hospitality Business

We are at a point in time when it has never been more difficult to recruit and hire quality staff members for hospitality. Once you've got great employees, you need to give them these five reasons to stay with you.
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Eight Challenging Truths About Hospitality (And Why We Love It Anyway)

Eight Challenging Truths About Hospitality (And Why We Love It Anyway)

Setting up your own hospitality business is often painted as a dream - selecting the perfect venue, crafting an irresistible menu, putting together your dream team, and providing a place for people to create lasting memories. But beyond the dreamy picture there are a few things every aspiring hospo entrepreneur should know.
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Top 5 Reasons A Great Employee Will Stay At Your Hospitality Business

Top 5 Reasons A Great Employee Will Stay At Your Hospitality Business

We are at a point in time when it has never been more difficult to recruit and hire quality staff members for hospitality. Once you've got great employees, you need to give them these five reasons to stay with you.
More
What Is Open Book Management, And Why Do You Need It?

What Is Open Book Management, And Why Do You Need It?

Implemented correctly, this approach will create unstoppable momentum that's driven by all members of a hospitality team, not just owner and managers.
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Making money doesn’t happen by accident! Learn how to tune your business and improve your bottom-line.

Design Secrets For Creating An Environment That Customers Want To Come Back To

Design Secrets For Creating An Environment That Customers Want To Come Back To

Legendary designer and hospitality specialist Gerrick Numan from Mille joins us to discuss the secrets to great interior design and fit-out that customers love. You'll get great value from this session, whether you've got a major new venue planned, or looking for inspiration on minor interior tweaks and updates you can make.
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100 Touch Points To Consider Before Opening A Bar Or Restaurant

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.
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Making money doesn’t happen by accident! Learn how to tune your business and improve your bottom-line.

Eight Challenging Truths About Hospitality (And Why We Love It Anyway)

Eight Challenging Truths About Hospitality (And Why We Love It Anyway)

Setting up your own hospitality business is often painted as a dream - selecting the perfect venue, crafting an irresistible menu, putting together your dream team, and providing a place for people to create lasting memories. But beyond the dreamy picture there are a few things every aspiring hospo entrepreneur should know.
More
Why Your Management Team Is The key To Your Restaurant's Performance

Why Your Management Team Is The key To Your Restaurant's Performance

In their latest management book It's the Manager, by leading management consultancy firm Gallup, they are unequivocal in their findings that managers are the key to the long term success of your business.
More
Could Five Million Dollars Fix Your Customer Experience?

Could Five Million Dollars Fix Your Customer Experience?

I'm sharing a lesson I’ve learnt over and over again when opening a new bar, restaurant or cafe.
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Making money doesn’t happen by accident! Learn how to tune your business and improve your bottom-line.

Food Costing Software - A Complete Guide to Maximise Your Profits

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.
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Seasonal Supplier Strategies: How to Secure the Best Stock Prices

Seasonal Supplier Strategies: How to Secure the Best Stock Prices

The busy season is NOT the time of year to be paying more for your stock than you need to. In this LoadedLabs session, Rich will equip you with everything you need to secure the best stock prices. As always, this won't be a theoretical conversation - Rich will be taking you through the exact system and process he used in his own hospitality business to increase margins by 3%.
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Stocktaking 101 For Bars, Restaurants And Cafes

Stocktaking 101 For Bars, Restaurants And Cafes

Sounds easy? This is actually the biggest roadblock to effective stock management. Disorganised and messy stock areas are a red flag for a high cost of goods for any hospitality business.
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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

Seasonal Supplier Strategies: How to Secure the Best Stock Prices

The busy season is NOT the time of year to be paying more for your stock than you need to. In this LoadedLabs session, Rich will equip you with everything you need to secure the best stock prices. As always, this won't be a theoretical conversation - Rich will be taking you through the exact system and process he used in his own hospitality business to increase margins by 3%.
Watch Now
Seasonal Supplier Strategies: How to Secure the Best Stock Prices

Seasonal Supplier Strategies: How to Secure the Best Stock Prices

The busy season is NOT the time of year to be paying more for your stock than you need to. In this LoadedLabs session, Rich will equip you with everything you need to secure the best stock prices. As always, this won't be a theoretical conversation - Rich will be taking you through the exact system and process he used in his own hospitality business to increase margins by 3%.
Watch Now
Taking Your Operations From Firefighting To A Well Oiled Machine

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.
Watch Now
Taking Your Operations From Firefighting To A Well Oiled Machine

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.
Watch Now
Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

LoadedLabs legend Soph shows us a watertight process for tackling costly stock issues that are almost certainly eroding your margins. Why? Because so many businesses joining Loaded end up saving between $500-$1000 per week just on their top 10 selling food and beverage items. This is important, impactful stuff.
Watch Now
Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

Seasonal Stock Bootcamp: Tackling Top-Cost Items During Peak Times

LoadedLabs legend Soph shows us a watertight process for tackling costly stock issues that are almost certainly eroding your margins. Why? Because so many businesses joining Loaded end up saving between $500-$1000 per week just on their top 10 selling food and beverage items. This is important, impactful stuff.
Watch Now
Design Secrets For Creating An Environment That Customers Want To Come Back To

Design Secrets For Creating An Environment That Customers Want To Come Back To

Legendary designer and hospitality specialist Gerrick Numan from Mille joins us to discuss the secrets to great interior design and fit-out that customers love. You'll get great value from this session, whether you've got a major new venue planned, or looking for inspiration on minor interior tweaks and updates you can make.
Watch Now
Design Secrets For Creating An Environment That Customers Want To Come Back To

Design Secrets For Creating An Environment That Customers Want To Come Back To

Legendary designer and hospitality specialist Gerrick Numan from Mille joins us to discuss the secrets to great interior design and fit-out that customers love. You'll get great value from this session, whether you've got a major new venue planned, or looking for inspiration on minor interior tweaks and updates you can make.
Watch Now
Financials For The Busy Season: The 4 Key Metrics That Matter Most

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

Being busy is great, but it means nothing if you don’t know how to make sure that extra foot traffic is profitable. In this LoadedLabs live session, we show you: • The most crucial financial metrics to track during high-demand seasons, and how to make sure being busy actually results in increasing profitability. • How to track, analyse, and improve what you’re doing right now for better performance and profitability.
Watch Now
Financials For The Busy Season: The 4 Key Metrics That Matter Most

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

Being busy is great, but it means nothing if you don’t know how to make sure that extra foot traffic is profitable. In this LoadedLabs live session, we show you: • The most crucial financial metrics to track during high-demand seasons, and how to make sure being busy actually results in increasing profitability. • How to track, analyse, and improve what you’re doing right now for better performance and profitability.
Watch Now
The Summer Menu: Designing Dishes That Boost Profit

The Summer Menu: Designing Dishes That Boost Profit

Restaurant owner and chef Cam Davies (who won the Global Chef Pacific Rim semifinal this year) takes us through a proven end-to-end recipe creation process for curating a summer menu that delights customers while maximising profit.
Watch Now
The Summer Menu: Designing Dishes That Boost Profit

The Summer Menu: Designing Dishes That Boost Profit

Restaurant owner and chef Cam Davies (who won the Global Chef Pacific Rim semifinal this year) takes us through a proven end-to-end recipe creation process for curating a summer menu that delights customers while maximising profit.