The Straight Up Blog

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 ...

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...

Over the past year the "Great Resignation" has had a serious impact on the hospitality industry's ability to hire staff members. Restaurants and bars ...

Spreadsheets are a seemingly simple tool for managing bar inventory – they can be organized by storage locations, data is easy to enter, the software ...

Are you frustrated by time-consuming and inaccurate inventory counts that aren’t improving the profitability of your bar? We’ve discussed the benefits...

Nobody wants to think that their employees are stealing from them, but it is an unfortunate reality at many restaurants and bars - thankfully bar inve...

Pour spouts are probably the most exciting part about working behind a bar… Said no one ever. Sure, it might not be the most glamorous topic. But let’...

Bar inventory management has a number of benefits. It gives you oversight of your stock, helps you make better ordering decisions, and it provides ins...