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.

Not for all of it. If your paperwork is in good order we can get on with the count without someone standing beside us.But engagement is where the value is. Having someone on hand for the queries that come up, and a proper debrief at the end, is worth more than the count itself — you get out of a stocktake what you put into it.

We do not need a huge amount, and we can talk you through exactly what is needed. It is usually less than people expect.Some customers go a step further and set us up with their till and supplier logins, so the invoices and till reads reach us directly — one less thing for them to think about, and nothing waiting to be dug out on the morning of a count.

No. We fit around the way your venue actually runs.Early starts are our speciality: counting before the deliveries arrive and before the kitchens and bars come to life is the cleanest way to do it, because the stock stands still while we count it. Late-night venues we count during the day while they are closed. Airside operations open particularly early, so there we count after close instead. Festivals and events we will cover across the weekend.It is your business and we are on your side. The aim is the least disruption we can manage, so we work out between us what suits everyone.

It starts with a valuation — an accurate assessment of how much money is tied up in your business. For many operators it is the first time they have seen that figure properly.Then comes the rest. We build the foundation your future results will stand on: cost prices from your suppliers, selling prices so you have a gross profit on every single item, your EPOS mapping, and your cocktail recipes and batch specifications.Once that groundwork is in place, every stocktake after it measures how the business is performing rather than building the foundations again.

Yes, and it is one of the most useful moments to have one. It fixes the value of the stock changing hands and gives whoever is taking the business on a clean opening position to be measured from.The more notice you can give us, the more options we have on timing — these are often arranged at short notice, and early warning gives you a better choice of dates.