Guides & advice
Stocktaking, explained plainly
Fifteen years behind bars, in kitchens and crawling around cellars — written down. Practical advice on GP, variance, stock control and getting more from every count.
Stocktaking advice
How often should a pub do a stocktake?
The question we are asked most by new clients. The honest answer: it depends on your volume and your problems — but almost certainly more often than you are doing it now.
10 September 2026
Margins
What is a good GP for a pub in Ireland?
Every publican has a GP number in their head. Fewer know their achieved GP — the one that comes out of an actual stocktake. Here is what we see across the venues we count.
10 September 2026
Variance
Why your till sales and your stock never quite match
You sold €18,000 through the tills, the deliveries are all entered, and the count still comes up short. Welcome to variance — the most useful number in the whole report.
10 September 2026
Self-Count
How to cut the cost of your stocktakes in half
Traditional independent stocktaking has a price problem: done properly, it costs enough that plenty of well-run venues simply go without. Here is the model we built to fix that.
10 September 2026
Stock control
Dead stock: the cash sitting on your shelves
Every venue has them: the bottles gathering dust at the back of the optics, the case of something a rep talked you into last year. That is not stock — it is cash you cannot spend.
10 September 2026
Purchasing
The power of controlling your purchasing
Every publican watches the till. Fewer watch what goes out the back door to the suppliers. Yet a euro saved on purchasing is worth far more than a euro of extra sales — here is why, and how to capture it.
13 October 2026
Checklist
What to have ready before your stocktaker arrives
A stocktake is only as good as the information around it. Twenty minutes of preparation before we arrive makes the difference between a report that explains itself and one full of questions.
10 September 2026