Guide
Why stocktakes matter
A stock take is not paperwork for the accountant. It is the only reliable way to find out where the margin in a busy bar or kitchen is going.
What one point of GP is worth
On €1,000,000 of net bar sales, one percentage point of gross profit is €10,000 a year. Most houses that have not been counted regularly are carrying two or three points they cannot explain. That is not a rounding error, it is a wage.
The point of counting every period is not the valuation — it is catching a slip while it is still worth a few hundred euro, instead of finding it at year end when it is worth tens of thousands.
Why independent verification matters
What has to be independent is the figure, not the pair of hands holding the clipboard. Whether our stocktaker counts on site or your own team self-counts on our app, the count is reconciled by us against till sales and delivery invoices, and prices and purchases are managed on our side — so nobody is marking their own homework, and the standard is the same either way.
It also removes the argument. A variance reported in measures — a spirit out by two thirds of a bottle — is a conversation a bar manager can act on. A bad GP percentage is just bad news.
Where stock actually disappears
Over-pouring spirits
A heavy hand on every measure is the single most common bar loss, and it never appears on a docket.
Wrong PLU buttons
Sales rung to the wrong product make one line look like theft and another look like a windfall.
Untracked giveaways
Staff drinks, comps and manager rounds are fine — until nobody records them.
Draught losses
Line cleaning, sediment and gassy pours cost kegs, and the amount is measurable.
Kitchen over-portioning
A consistently generous plate quietly moves food GP by several points.
Delivery shorts
You pay for a full case and receive eleven bottles; without a purchase audit nobody ever checks.
Find out what your venue is losing
One stock take will tell you more about your margin than a year of guessing.