Do you have an issue in Fishbowl Inventory that you really need to fix right now, and you feel like you’re stuck because it’s after Fishbowl Support’s normal business hours of Monday through Friday, 6 a.m. to 6 p.m. Mountain Time?(more…)
Mr. Miyagi is more than just a karate instructor – he is an inventory management genius! I’ve compiled 10 of his quotes from the 1984 film The Karate Kid and translated them to show how they relate to your business. Join me as we learn the top 10 inventory management tips Mr. Miyagi wants every small and large business to know!(more…)
Welcome to the second installment of the Fishbowl Think Tank. We’re going to keep talking about Fishbowl 2011 because it was just released a few days ago. Be sure to get your copy of our newest inventory software today!(more…)
Fishbowl Inventory landed a spot on the Deloitte Technology Fast 500 List for the third year in a row. Fishbowl’s fiscal year end revenue jumped 453 percent from 2005 to 2009, putting Fishbowl at No. 218 on the list.
As I’ve mentioned before, Fishbowl keeps enjoying growth, even though the U.S. economy, in general, is going through hard times.(more…)
Happy Halloween! I’ll be focusing on more serious topics later this month, like the release of Fishbowl 2011, so I figured I better share this fun post on Halloween sooner rather than later.
I recently watched the movie The Twilight Saga: New Moon for the first time. It has nothing to do with inventory management, but it got me thinking about where werewolves live. Then it occurred to me – in warehouses, of course! And Fishbowl offers mobile warehouse management. Suddenly, the dots started connecting in my mind.
Take a journey with me through a haunted warehouse this Halloween to see how Fishbowl Inventory can guide us through this terrifying world of werewolves, ghouls and vampires.(more…)
You’ve probably heard the phrase, “The straw that broke the camel’s back.” If we update that phrase to a modern business setting, it might say, “The washer that broke the bank.” Even the smallest, seemingly most insignificant piece of equipment can be important to a company.(more…)
I posted an answer to a question on Business.com about how to reduce theft by employees in which I quoted my blog post. However, Jeffrey Summers, an expert on that site, pointed out something I hadn’t thought about:
Let’s clear up some inaccurate perceptions. Contrary to what’s been posted here, this isn’t an inventory management problem. It’s a people management problem… Actual food and liquor inventory are not the items most taken in a restaurant – it’s sales and cash. Overportioning and underportioning are both theft.(more…)