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Most hospitality businesses rely on weekly stock counts to manage performance. However, this approach fails to deliver true weekly draught loss control  because it does not show when losses occur. In fast-moving service environments, draught losses happen in real time - not at the end of the week. By the time a stock report reveals missing product, the operational activity that caused it has already happened. In this article you will discover; •      why draught losses occur

Most hospitality venues track food costs, labour, and packaged beverage inventory carefully. Yet one of the most profitable categories in many venues often operates with very limited visibility. Beverages served through draught systems are one of the biggest sources of draught beer wastage in hospitality venues. . Without accurate monitoring, small operational gaps can quietly remove a meaningful percentage of product before it ever becomes recorded revenue. In this article y