About Neo Brasserie Hoiz
Neo Brasserie Hoiz in Munich’s Maxvorstadt combines French brasserie cuisine with Bavarian character. Christoph Friedrich runs the restaurant as managing director and head chef. Erolina Vu has worked at Hoiz for ten years and takes care of the drinks stocktake at the turn of each month.
The starting point: pen, paper and little control
For Erolina, the drinks stocktake is a love-hate relationship: it’s important, but tedious. It used to be done with lots of sheets of paper and a pen. Christoph knew how much depends on it. In his estimation, a clean stocktake can claw back around five per cent on cost of goods, simply because you have more control. With paper lists, that control was hard to achieve.
The path to BarBrain: found online, a fit straight away
Christoph found BarBrain online. It was a fit from the first minute: a no-frills tool that does exactly what the venue needs. The team was up to speed very quickly.
The rollout: a smartphone is all it takes
For Erolina, the stocktake has become fundamentally simpler. Instead of stacks of paper, all she needs now is her smartphone with the BarBrain app.
“At the end or start of the month, BarBrain is my best friend.”– Erolina Vu, Neo Brasserie Hoiz
The result: numbers under control
Today, Neo Brasserie Hoiz has its numbers under control and saves a few per cent on cost of goods as a result. At the same time, there’s more time to look after guests attentively. The first results convinced the team.
“When we saw the first results, we knew this is how we have to carry on.”– Christoph Friedrich, Managing director and head chef, Neo Brasserie Hoiz
The recommendation to other operators
Christoph’s verdict is clear: anyone still doing their stocktake with pen and paper or home-made spreadsheets today is wasting time and giving up full control over their numbers.
The feature overview shows how stocktaking with BarBrain works in detail. For restaurants and bars, it’s also worth taking a look at Bars & single venues.
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