Services
Everything a hospitality operator needs from a stocktake
Two ways to take stock: a fully managed service where our stocktakers count on site, or a Self-Count model where your team counts on our app and we handle prices, purchases and reporting — at roughly half the cost. Either way you get the same reports, with run-rate, labour cost and weekly flash reporting included free.
Self-Count model
We set you up, complete the opening count with your team, and manage prices and invoices every week. Your staff count on our phone app and first-draft reports are ready the moment they finish — at roughly half the cost of a traditional stocktake.
Beverage stocktaking
Full line-by-line bar, cellar and keg-room counts using correct measures — 19.72 for a 70cl spirit, 88 for a 50L keg, units for bottled beer and wine. Every product is tracked against its till sales.
Food stocktaking
Item-level kitchen, dry store and freezer counts at cost, rolled into category purchase and sales figures with wastage, staff food and transfer adjustments.
Purchase audits
Deliveries entered invoice by invoice with supplier and reference, so cost creep, duplicate invoices and price rises are visible before they hit your GP.
GP & variance reporting
Actual versus theoretical gross profit, unaccounted stock at cost and retail, and a ranked list of the products losing you the most money each period.
Count sheets by location
Printable sheets grouped by main bar, lounge, cellar and store so your own team can pre-count or spot-check between visits.
Weekly flash reports
Simple weekly sales, wage and purchase inputs turn into an estimated GP, labour, prime-cost and stock-health snapshot — with Apex commentary and actions — so you are not flying blind between physical counts.
Excel data services
Import product lists, price files and PLU sales exports; take every report away as a clean workbook or a branded PDF.
Change of hands stock valuation
An independent stock valuation on the day a pub, hotel or restaurant changes owner or lessee. We count bar, cellar and kitchen stock at cost, check it with both sides, and issue a signed valuation certificate so the handover figure is agreed and fair.
Stocktaking questions we get asked
- How much does a stocktake cost?
- Price is per stocktake and depends on the number of bars, kitchens and stock lines, and how often you want us. Our Self-Count model typically halves the cost of a traditional stocktake, and run-rate and labour cost reports are included free either way. We quote after a short call rather than publishing a flat rate.
- What is the Self-Count model?
- We come to your venue, complete the opening stocktake with your team and show them exactly how to use our system. Your staff then count on our phone or tablet app — no pen, no paper — while we manage cost prices, selling prices and invoice processing every week. A stocktake usually takes three to four hours, but Self-Count lets several people count different locations at the same time on the same login, so the count can be finished far quicker. And because purchases are already live in the system, first-draft reports are ready the moment the count finishes.
- Can you still do the counting for us?
- Yes — the fully managed service is unchanged: a stocktaker counts everything on site and the stock audit is in your portal the same day. Many clients mix the two, self-counting monthly with an independent audit from us each quarter.
- How often should we take stock?
- Monthly suits most pubs, hotels and restaurants and lines up with your trading period. High-volume city bars, or any site chasing a specific problem, are better counted weekly.
- What do you need from us on the day?
- Access to every bar, cellar and store, your delivery invoices for the period, and your till sales report by PLU. Nothing needs to be pre-counted or written up.
- How long does a stock take take?
- A single bar is usually two to three hours. A hotel with several bars and a kitchen is most of a day. We work around service, including after close or before opening.
- When do we get the report?
- The same day. GP, variance, purchase reports and count sheets are published to your client portal before we leave, with PDF and Excel downloads.
- Can our own staff do the counting?
- Yes. Each venue and department gets its own login so your team can count on their phones, and we handle purchases, reconciliation and reporting from our side.
- Do you cover food as well as drink?
- Both. Beverage stocktakes are line by line with correct spirit and keg measures; food stocktakes are item level at cost with wastage, staff food and transfer adjustments.
- Where in Ireland do you work?
- Munster and Leinster as standard, with national coverage for multi-site groups. We are based in Kildare.
See how our stocktaking process works, read what a stock take involves , or ask us for a price per stocktake.
Curious about the app behind it? See our hospitality stocktaking software. Need the detail for your owners or accountant? Read our data processing summary.