Pubs and hotels face unique challenges in managing beverage inventory. Multiple bars, varying opening hours, and high customer turnover make stock control more complex than in smaller venues. A structured beverage stocktaking plan helps maintain consistency and financial accuracy across all outlets.
The process begins with identifying every storage and service area—main bars, function...
English
Arabic
French
Portuguese
Deutsch
Turkish
Dutch
Italiano
Russian
Romaian
Portuguese (Brazil)
Greek