Loaded Reports Blog

Success Stories

Learn from the best

Get articles, videos, E-books and more all delivered by our qualified, world-class community of expert hospitality operators.

Get free expert hospo advice

Profit

Winning customers doesn't necessarily mean you'll be profitable. Learn how to tune your business and improve your bottom-line. See all

How to turn the burden of budgeting into profitable performance

How to turn the burden of budgeting into profitable performance

Budgeting can feel like an absolute chore, but when you can nail accurate sales budgets a lot of the expenses in your business will get easier to control.

How to turn the hospitality bounce-back into profitability

How to turn the hospitality bounce-back into profitability

The tough period in hospitality is starting to release. But many businesses who suddenly have a lot more customers (and cashflow) DON'T grab the opportunity to turn this into profit. Here's a checklist of all of the key information you need to be tracking, and things you should be doing, to capitalise.

Does your Head Chef have the tools to deliver world class kitchen profitability?

Does your Head Chef have the tools to deliver world class kitchen profitability?

What separates the hospitality operators that are running highly profitable food operations from those who are struggling to pay the bills? Here's a checklist of the 11 key things your Head Chef should be doing every week to drive great margins.

Stock

Master the art of inventory management with insights on optimising stock levels, minimising waste, and aligning your inventory with customer demand to boost profitability. See all

The Stocktaking Question You SHOULD Be Asking

The Stocktaking Question You SHOULD Be Asking

It was the most common question our Customer Team’s heard last year: How often should we stocktake? But 15 years of hospitality management experience tell me this is the wrong place to start.

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.

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%.

Labour

Get tips for optimising your staff’s time, and for managing your team effectively. See all

The checklist every great manager uses for profitable shifts

The checklist every great manager uses for profitable shifts

You know as well as I do that managing a shift is never as simple as it looks. There are dozens of dynamics that have to be spot on before the first customer even walks through the door. But the thing that's OFTEN overlooked is how your manager handles labour.

Here's what ACTUALLY works for getting labour costs under control

Here's what ACTUALLY works for getting labour costs under control

I'm going to make a bold claim: if you spend five minutes reading this post, you could find a way to take 2-4% off your labour costs inside two months.

The Simple Trick For Discovering Your Strongest (And Weakest) Managers

The Simple Trick For Discovering Your Strongest (And Weakest) Managers

This approach for taking a hospitality team from good to great NEVER failed me.

Success Stories

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

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.

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.

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.