We're sharing everything we know about how hospitality businesses really make money. Drawing on 15 years of operating venues and building Loaded, our live sessions, recorded training and partner workshops cover the numbers, systems and habits behind high-performing venues, and how to put them into practice with Loaded.
Regular, repeating sessions to make sure you get set up properly with Loaded — the right foundations for growing perfomance across your outlets.
An introduction to Loaded Team, Rosters & Timeclocks. In this session, we’ll cover setting up your team, creating rosters, and using the timeclock to accurately track labour costs.
In this session, we’ll cover creating recipes, managing ingredients, and linking items to your POS to ensure your profitability reporting is accurate and automated.
Your introduction to Ordering & AI Invoice Processing in Loaded. Learn how to place orders, manage suppliers, and use AI to keep your stock accurate and gain live insights into profitability.
Using the information you are now seeing in Loaded to optimise your venue’s growth, margin and profitability.
Your introduction to Stocktakes in Loaded. Learn how to run accurate stocktakes, manage variances, and tighten stock control so you can protect margins and improve profitability.
Strong sales can hide shrinking margins. So how do you know when your COGS needs attention, what’s driving the problem, and where to start fixing it? In this session, we’ll explore menu mix, margins and loss leaders through the warning signs you should be watching for: bestsellers contributing too little profit, ingredient costs creeping up without recipe margins keeping pace, and actual stock costs coming in higher than your recipes suggest. You’ll leave with a practical process to investigate the cause, choose the right action and check whether it’s working.
You’ve got your rostering and time tracking set up. Now, how do you use what they’re telling you to save money each week? In this session, we’ll explore the warning signs that labour costs are drifting: shifts regularly finishing later than rostered, staffing levels staying high as sales slow down, and small overruns adding up across your team. You’ll leave with a practical weekly process to spot where hours and dollars are slipping, understand why, and make changes that stick.
Whole-of-hospitality sessions to truly accelerate and operate best in class, delivered alongside our leading coaching and consulting partners.
In this session, James from The Hospitality Company will teach you how to create a successful incentive programme that increases management engagement and motivates them to use the tools you've invested in as a business. See one of the industry's leading incentive systems, so you have the structure and confidence to build your own.
Sessions to make sure you get set up properly with Loaded — the foundations every number after it depends on.
Your introduction to Ordering & AI Invoice Processing in Loaded. Learn how to place orders, manage suppliers, and use AI to keep your stock accurate and gain live insights into profitability.
In this session, we’ll cover creating recipes, managing ingredients, and linking items to your POS to ensure your profitability reporting is accurate and automated.
An introduction to Loaded Team, Rosters & Timeclocks. In this session, we’ll cover setting up your team, creating rosters, and using the timeclock to accurately track labour costs.
Using the information you are now seeing in Loaded to optimise your venue’s growth, margin and profitability.
A practical session for hospitality operators & managers on what to do after the stocktake: how to run a repeatable investigation process to find (and fix) your margin draining culprits. Let's reduce waste, buy better & get rid of dead inventory. Built from real experience — this is the playbook for turning stocktake data from a mystery into margin wins.
You’ve got your rostering and time tracking set up. Now, how do you use what they’re telling you to save money each week? In this session, we’ll explore the warning signs that labour costs are drifting: shifts regularly finishing later than rostered, staffing levels staying high as sales slow down, and small overruns adding up across your team. You’ll leave with a practical weekly process to spot where hours and dollars are slipping, understand why, and make changes that stick.
Strong sales can hide shrinking margins. So how do you know when your COGS needs attention, what’s driving the problem, and where to start fixing it? In this session, we’ll explore menu mix, margins and loss leaders through the warning signs you should be watching for: bestsellers contributing too little profit, ingredient costs creeping up without recipe margins keeping pace, and actual stock costs coming in higher than your recipes suggest. You’ll leave with a practical process to investigate the cause, choose the right action and check whether it’s working.
Your introduction to Stocktakes in Loaded. Learn how to run accurate stocktakes, manage variances, and tighten stock control so you can protect margins and improve profitability.
Whole-of-hospitality sessions to truly accelerate and operate best in class, delivered by our approved partners.
A walk through of Loaded’s latest multi-site features: Multi-site Team, On Costs and the new Multi-site COGs Report. We’ll show you how to manage your team across venues, get a clearer view of your true labour costs, and see COGs data across multiple venues in one consolidated report.
A hospitality business makes money by turning awareness into customers, customers into revenue, and revenue into profit once cost of goods and labour come off. Rich McLeod shows how small gains in average spend, cost of goods and labour can add more than $100,000 a year for one venue.
We run private sessions for your venues — same content, your numbers on the screen. Ask your success manager or drop us a line.