Discussions

Even the most experienced stocktakers need cooperation from your team. Preparing properly before a food stocktake ensures smoother counting, accurate results, and minimal disruption.
Step 1: Organise the Storage Areas
Before the stocktake begins, tidy shelves and label all containers. Separate spoiled or returned items. Clear labelling helps stocktakers work faster and reduces confusion later.
Step 2: Update Purchase and Sales Records
Ensure all invoices, deliveries, and sales data are entered into your system. This makes it easier to reconcile physical counts with accounting records.
Step 3: Train Staff on the Process
Explain to your kitchen and bar staff why stocktaking is important. When they understand how it affects costs and performance, they’re more likely to cooperate and handle items correctly.
Step 4: Choose the Right Time
Pick a quiet day or non-peak hour. Avoid times when deliveries are expected or when large events are scheduled. Calm, organised conditions mean cleaner data.
Step 5: Work with Professionals
Hiring experts like Hospitality Partners ensures accuracy and speed. Their team works discreetly with your staff, using digital systems to record every item efficiently