Most venues lose money in places nobody is watching.
None of this is dramatic. It is the ordinary, daily drift between what a venue buys, what it sells and what it throws away — and it usually only shows up at the end of the month.
Waste gets logged too late — or not at all.
By the time anyone writes it down, the value and the reason are gone.
Supplier prices creep up unnoticed.
A few percent per line, across hundreds of lines, every quarter.
Stock counts are inconsistent.
Different people, different units, different weeks — so trends never emerge.
Menu items sell without a known margin.
Popular dishes are not always the profitable ones.
Managers live in spreadsheets.
Hours of rekeying that could be spent on the floor.
Waste paperwork lives in three places.
Paper sheets, phone photos and a notebook behind the till.
One operating system for cost control.
Each part works on its own and gets stronger together — waste feeds stock, delivery records feed recipe costs, recipe costs feed menu margin.
Waste management
Log waste at the point it happens, with the reason and the value attached.
Inventory & stock counts
Consistent counts in the same units, so movement is comparable week to week.
Deliveries & invoice records
Record what arrived and at what price, so cost increases are visible by supplier and by line.
Menu engineering
Rank dishes by real margin and popularity before you reprint the menu.
Recipe costing
Dish costs that update themselves when the ingredient prices you record move.
Manager reporting
Reporting on waste, stock and margin over any date range, written to be read on a Monday.
Four steps from your files to live reporting.
You send what you already have. We do the structuring with you — and nothing goes live until your team has checked it.
Send your files
Supplier lists, delivery records, menus and recipes, emailed to info@barhouse.ie.
We organise setup
Your ingredients, suppliers and recipes are structured and prepared for review.
Approve and go live
Your venue data is checked with you before anything is imported.
Track waste, stock and margin
Managers get clear reports on what is being lost and why.
Every kilo logged, with the reason and the cost attached.
Waste is logged in seconds on the floor, not rebuilt from memory at month end. Each entry carries the item, the quantity, the reason, the cost and the person who logged it — so the manager report explains itself.
- Item-level logging
- A reason on every entry
- Cost per entry
- Who logged it, and when
- Manager reports
Illustration only — sample figures, not customer data.
One venue. One price. Everything included.
No per-module upsell, and no extra charge for the staff who log waste.
Restaurants, bars and hotel F&B operations. Setup assistance included.
Multi-site pricing available on request
- Waste tracking
- Inventory and stock counts
- Delivery and invoice records
- Recipe costing
- Menu engineering
- Manager reports
- Team accounts with role-based permissions
- Setup assistance
Ready to see what your venue is really losing?
Start with one venue. Send us your setup files and we will help you get live.