Food & beverage stocktaking
Independent hospitality stocktaking for Irish pubs, hotels and restaurants.
Protecting Your Profit on Every Pour and Plate.
Independent stocktaking for pubs, hotels and restaurants across Ireland. We champion a modern, team-led Self-Count model that puts control back in your hands: your own staff count quickly on our mobile app while we handle the heavy lifting — invoices, till reconciliation and GP reports. Prefer a traditional visit? We provide full on-site audits too. Either way, your stock audit lands in your portal the same day.
- Team-led counting
- Several staff count different areas at once on their phones
- On your schedule
- Frequent, fast counts without outside auditors on the floor
- Same-day insights
- GP, line-by-line variance and invoice checks the moment you finish
Why stocktake with us
A complete picture of your business, not just a count
A stocktake done properly tells you far more than what is sitting on the shelf. It shows what is earning, what is going missing and where your margin is leaking. That's why we champion self-counting:
- Nobody knows your venue better than your team. Your floor and kitchen staff already know the walk-ins, cellars and back bars.
- Many hands, quick count. With a shared login and voice counting, the whole team counts together instead of one person spending hours on it.
- Regular counts catch leaks early. When counting is fast, you can count more often — spotting supplier price creeps and till errors before they eat into profit.
- Independent checks, no intrusion. Your staff count the shelves; Apex independently audits the data, matches till sales and verifies your margins.
Our business model
Three ways to work with us
Traditional stocktaking prices excellent operators out of the market. We built Apex to do things differently — the same reports and the same accuracy, with a model that fits what your venue can afford.
Managed stocktakes
The full traditional service. A stocktaker comes to you, counts every bar, cellar and kitchen line on a tablet, and hands back GP and variance reports before leaving the building.
The Apex Self-Count Model
We set you up and complete the opening stocktake alongside your team. From then on, your staff count on our phone app while we handle prices, delivery dockets and till reconciliation remotely. Because several people can count cellars, bars and kitchens at the same time on the one login, counting takes a fraction of the usual time — giving you frequent, actionable figures without paying for an auditor to spend hours on site.
Book a Self-Count consultation →Hybrid
Self-count monthly and bring us in quarterly for an independent stock audit — a stress-test of your numbers that keeps everyone honest.
Free consultation
Book an Apex Self-Count consultation
We will walk your venue through the Self-Count setup — the opening count alongside your team, the app, and the reports that land the moment each count finishes. Roughly half the cost of a traditional stocktake, with the same accuracy and the same reports.
More reports, no extra charge
Every service below comes as standard on every stocktake, managed or self-count — including the run-rate predictor and true labour cost reports that others charge extra for. A full stocktaking service for single sites and multi-venue groups.
Beverage stocktaking
Line-by-line bar, cellar and keg counts with correct spirit and keg measures, reconciled against till sales.
Food stocktaking
Item-level kitchen and store counts at cost, with wastage, staff food and transfer adjustments.
Purchase audits
Deliveries captured invoice by invoice so price rises and duplicate invoices surface early.
GP & variance reports
Actual versus theoretical GP, unaccounted stock at cost and retail, worst offenders ranked.
Count sheets by location
Printable sheets for main bar, lounge, cellar and stores for your own interim counts.
Excel & PDF exports
Every report downloads as a clean workbook or branded PDF for your management pack.
Labour cost & wage ratios
Gross wages and cost-to-company set against gross profit — labour cost %, prime cost and profit after staff costs as headline KPIs.
Run rate & usage prediction
What you opened with, purchased, sold and closed with — tracked across counts to predict usage and flag over-ordering before it happens.
End-of-month valuations
A clean, dated stock valuation at cost and retail for every period close, ready for your accountant.
Change of hands valuations
Independent stock valuation when a venue changes owner or lessee, with a signed certificate agreed by both sides.
Cocktail recipe costing
Bespoke recipes per venue broken down by ingredient, so cocktail sales are costed back to every bottle on the count sheet.
Weekly flash reports
A simple weekly estimate of GP, labour cost, prime cost and stock health between physical counts — with Apex commentary and actions delivered to your portal.
Why choose Apex
Built from real hospitality experience
Apex Stocktaking was built from 15 years in the trade — running busy bars and kitchens, carrying out independent stock audits across Ireland, and working in procurement with Irish food distributors. We started Apex because traditional stocktaking had become so expensive it priced excellent operators out of the market — so we do things differently.
We understand stock from every angle
We know what stock costs, how it moves, where it goes missing, and what operators actually need to see in a report.
We speak your language
A service run for publicans, hoteliers and restaurateurs by people who know the pressures of running a busy site.
Counts that lead to action
A stocktake is only useful when it produces a tighter margin and a clearer picture of the business.
How we do it
Accurate to the measure, every time
Correct measures for every product
Bottles counted as units, 70cl spirits to a fraction of a bottle, 50L kegs to a fraction of a keg — no rough guesses.
No pen, no paper
Every count is entered on a tablet on the floor and syncs to the office the moment it is keyed in.
Count from anywhere
Your own team can count from their phones on a venue login, or we send a stocktaker to do it for you.
“Reliable counts, straight answers, and a report in my hands the same afternoon. It has changed how we run the bar.”
Your reports, always to hand
Clients get their own login to every report and count sheet we have produced, organised newest first, with PDF and Excel downloads.
Common questions
What publicans and restaurateurs ask us
How often should a pub or restaurant do a stocktake?
Monthly suits most bars and food-led pubs and lines up with your accounts. Weekly counts earn their keep in high-volume sites or while a variance problem is being fixed. Annual counts only give you a valuation — by the time a yearly figure is bad, the money is long gone.
Read more: How often should a pub or restaurant do a stocktake? →What is a good GP for a pub in Ireland?
As a broad guide: draught in the mid-to-high 70s, spirits high 70s to low 80s, wine mid 60s to mid 70s, and kitchen GP in the mid 60s to low 70s. The figure that matters most is your achieved GP from an actual count, tracked period on period.
Read more: What is a good GP for a pub in Ireland? →Why don't my till sales and stock figures match?
The gap is variance — stock you paid for and never took money for. The usual causes are over-pouring, unrecorded draught waste, staff drinks with no docket, wrong till buttons and delivery errors. A line-by-line stock audit ranks the exact products responsible.
Read more: Why don't my till sales and stock figures match? →Can a stocktake cost less than the traditional service?
Yes. Our Self-Count model cuts the cost of an external stocktake roughly in half: your team counts on our app while we manage prices, purchases and reporting from the office. Same reports, same accuracy.
Read more: Can a stocktake cost less than the traditional service? →What is dead stock and why does it matter?
Dead stock is cash sitting on your shelves — products that barely sell but tie up money, space and carry risk. Comparing counts period on period exposes it, and our slow-mover report ranks every product by how long current stock will last.
Read more: What is dead stock and why does it matter? →What should I have ready before a stocktake?
Every delivery docket for the period, credit notes, a full-period till reading, and a note of anything that left the shelves off-till — staff drinks, breakages, transfers. Twenty minutes of preparation makes the report explain itself.
Read more: What should I have ready before a stocktake? →Where we work
Stocktakers across Ireland
Based in Newbridge, Co. Kildare, taking stock in pubs, hotels and restaurants nationwide.