About Hochreiter's Zur Bratwurst
The half-timbered house right next to the Toboggan at the entrance and exit of the Wiesn is one of the most distinctive small tents at Oktoberfest. Augustiner flows from the wooden barrel, and grilled sausages come off an open beechwood fire. With 558 seats in the tent plus the beer garden, that’s almost 800 seats – at this throughput, the stocktake has to be fast and accurate.
The starting point: long lists, overlooked items
Behind the scenes, the stocktake was done the classic way for a long time: with pen, paper and lots of long lists. A stocktake took around two hours, and the team often had to search for items in the lists first. On top of that came the typical counting risk: individual items were simply forgotten. Every missing item distorts the stock figure – and with it every conclusion about cost of goods.
The path to BarBrain: a recommendation from the network
The push to go digital came from the team’s own standards. While looking for a solution, the team asked around among fellow Munich operators, and the name BarBrain kept coming up. The deciding factor was the willingness to try new things together. That was crucial, because the Wiesn is an exceptional situation that can’t be compared with a restaurant’s day-to-day. A phone call was followed by a meeting at the BarBrain office – the very first meeting lasted around three hours, because it clicked straight away.
The rollout: set it up properly once, then let it run
At the start, the range was set up in BarBrain. Since then, the team has been counting with the digital stocktaking app. The decisive difference day to day: the app actively prompts every item. If you’ve missed something in the cold store, you notice while you’re still counting.
“Because every single item really pops up in BarBrain, you know: oh yes, I still need to count that one too.”– Chatie Fedaie, Tent manager, Hochreiter's Zur Bratwurst
The result: 45 minutes instead of 2 hours
The stocktake now takes around 45 minutes instead of two hours – and it’s error-free, because no item gets overlooked any more. After the first Wiesn weekend, the verdict is clear: alongside perfect weather and a full tent, what counted most was the certainty of knowing your own stock. The team went into the Wiesn with a clean opening stocktake and can work through the entire festival weeks with it.
“It was a great, reassuring feeling to go in knowing: we have a clean opening stocktake.”– Chatie Fedaie, Tent manager, Hochreiter's Zur Bratwurst
The time saved goes where it belongs in hospitality: to the guests.
The recommendation to other operators
The tent manager’s advice is pragmatic: invest a little time once to set up your range properly – after that, every stocktake saves noticeable time.
The feature overview shows how stocktaking with BarBrain works in detail. For venues with several areas or outlets, it’s worth taking a look at Groups & hotels.
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