The Straight Up Blog

In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you...

The hospitality industry has experienced some significant changes and challenges over the past couple of years. The pandemic has completely upended th...

Over the course of the pandemic, restaurants have had to pivot to takeout and delivery-only models as regulations and lockdowns meant that many restau...

The amount of wine a restaurant or bar has on hand in their beverage inventory varies from one location to the next. 

Dead stock, also known as inventory obsolescence, is surplus inventory that your bar is not likely to sell in the foreseeable future. It is something ...

Optimizing your ordering process is critical to ensuring that your bar or restaurant has the inventory it needs to meet demand. It also helps minimize...

Are you tired of grinding out long hours in the hospitality sector? Complete this must-have assessment to see if you’re ready to become your own boss....

Managing a bar and restaurant means having to deal with employee turnover rates that you simply just don't see in other industries. In fact, according...

After the past two years of lockdowns and restrictions on the hospitality industry, pent-up consumer demand means it should be a booming time for rest...