From our social channels
Stocktaking advice that actually helps
You found us through Instagram or TikTok. This page collects the guides, tips and service details behind the posts — so you can read the full version and decide what fits your venue.
Three ways to work with us
Managed stocktakes
A stocktaker comes to your venue, counts every line on a tablet, and hands back GP and variance reports before leaving.
Self-Count — roughly half the cost
Your team counts on our phone app while we manage prices, purchases and reporting. First-draft reports are ready the moment the count finishes.
Hybrid
Self-count monthly and bring us in quarterly for an independent stock audit that stress-tests your numbers.
Guides behind the posts
All guidesStocktaking advice
How often should a pub do a stocktake?
Weekly, monthly or annual stock takes — what each rhythm actually gets you, what it costs to wait, and how to pick the right one for your bar, hotel or restaurant.
10 September 2026
Margins
What is a good GP for a pub in Ireland?
Typical gross profit ranges for wet sales, food and cocktails in Irish pubs and hotels, what drags GP down, and why the achieved figure matters more than the target.
10 September 2026
Variance
Why your till sales and your stock never quite match
Stock variance explained for bars and kitchens: the common causes of unaccounted stock, what a healthy variance looks like, and how a stock audit tracks it down.
10 September 2026
Self-Count
How to cut the cost of your stocktakes in half
The Self-Count stocktaking model explained: your team counts on our app, we handle prices, purchases and reports — the same stock audit at roughly half the cost.
10 September 2026
Stock control
Dead stock: the cash sitting on your shelves
How to spot slow-moving and dead stock in your bar or kitchen, what it is really costing you, and what to do about it.
10 September 2026
Checklist
What to have ready before your stocktaker arrives
A practical checklist for the day of a stock take: deliveries, till readings, transfers, wastage and the small things that make the report accurate.
10 September 2026
Questions we answer on social
- How often should a pub do a stocktake?
- Monthly suits most bars and food-led pubs. Weekly counts make sense for high-volume sites or while a variance problem is being fixed.
- Read the full guide →
- What is a good GP for a pub in Ireland?
- Draught in the mid-to-high 70s, spirits high 70s to low 80s, wine mid 60s to mid 70s, and food GP in the mid 60s to low 70s.
- Read the full guide →
- Why don't my till sales and stock figures match?
- Variance — caused by over-pouring, unrecorded waste, staff drinks, wrong PLU buttons and delivery errors.
- Read the full guide →
- Can a stocktake really cost less?
- Yes. Our Self-Count model typically halves the cost of a traditional stocktake while delivering the same reports.
- Read the full guide →
Ready to stop guessing at your GP?
Tell us about your venue and we'll recommend a stocktake rhythm and the right model — managed, Self-Count or hybrid. Quotes are per venue with no flat-rate surprises.