Hospitality Stocktaking

A stocktake involves physically counting stock, reconciling it against purchases and sales, and producing a report showing usage, gross profit and any discrepancies. More importantly, we explain what the figures mean — not just the numbers themselves.

Most venues benefit from monthly stocktakes. Higher-volume or late-night venues may require more frequent checks, while smaller or lower-risk operations may opt for longer intervals.

Yes — we are 100% independent. We are not tied to suppliers, EPOS systems or purchasing groups, which means our reporting is completely objective.

Simply get in touch and we’ll discuss your business, your current process, and how we can support you with a suitable stocktaking schedule.

It helps if stock is organised, delivery paperwork is available, and key areas can be accessed without delay. If you use recipes, pour charts, or transfer records, those are useful too. We will confirm exactly what we need in advance.

Pricing depends on the size of the venue, the number of areas to count, how often you need the service, and how complex your stock is. We provide a clear quote based on your operation, so you only pay for the level of support you need.

That depends on the size and layout of the venue, the amount of stock, and how the site is organised. Smaller premises may take little time, while larger hotels or multi-bar operations take longer. We aim to work efficiently and with minimal disruption.