Internal operations · Live demo
Stock transfers between venues for hospitality groups
When a venue runs short, finds which venue has spare stock, asks that manager to agree, records the transfer at cost so both stock counts are right, and books it on the runner van.
Talk to Ruby at Tidewater Hospitality Group
Tidewater Hospitality Group is made up. Ruby is a real agent, set up the way we would set one up for your team. Talk or type and ask what your staff would ask.
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The problem
Venues borrow kegs and produce from each other by text. Nothing is recorded, stocktakes do not match, and food and beverage costs look wrong at month end.
How it works
- Takes the product and quantity a venue is short of
- Checks which venues hold spare stock
- Asks the other venue manager to agree before anything moves
- Records the product, quantity and cost price against both venues
- Books the pickup or the Wednesday and Saturday runner van
What it connects to
- Kiri (venue manager)Lantern Room is out of the house gin and we've got a function Friday. Can anyone spare some?
- AgentHi Kiri, it's Ruby. Quayside Kitchen has 9 bottles of the house gin and The Tannery has 4. How many do you need?
- Kiri (venue manager)Six would cover it.
- AgentI've asked the Quayside manager to agree to 6 bottles. Once she says yes I'll record it at cost against both venues and put it on Wednesday's runner van, so it's with you Thursday.
Illustrative conversation. Names, numbers and details are made up.
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