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.

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.

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%.

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.

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 was hooked on hospitality the moment he realised the more fun he and the team had the better it was for his customers.