More than a count
A stocktake isn't just about recording what's on the shelves.
It's about understanding the relationship between what you've bought, what you've sold and what you have left. I use physical stock counts, purchasing invoices and sales information to establish your cost of sales and calculate your actual gross profit.
Then I look at the detail.
Which dishes are delivering the strongest margins?
Which drinks are underpriced?
Is too much cash tied up in slow moving stock?
Are discrepancies developing between counts?
What you get
How it works
Four steps, one clear picture.
The count
I visit your venue and carry out a physical stocktake.
The figures
I review the relevant invoices, purchasing records and sales information.
The analysis
I calculate your GP, examine stock holding and investigate discrepancies or opportunities identified in the figures.
The findings
You receive a report, and I take you through what it means for your business.
You'll understand the numbers and what they're telling you.
What can an independent stocktake uncover?
The till had no cost prices loaded.
At an independent country house hotel, the GP reports the till produced couldn't be relied upon. I rebuilt the food GP using a physical count and 91 supplier invoices.
Dish level costing revealed the cheeseboard returning 52.8% GP, while the wider menu averaged over 80%. Breakfast stock was also being used without a corresponding cost line. The owner gained a proper understanding of the margins across the menu, rather than relying on an overall percentage.
What else the counts have found
Every count finds something. Here's some of what they've found this year.
More for the same coffee.Same supplier, same product, same month: one hotel was paying 47% more than its sister hotel. About £1,667 a year. I advised one group price list and a renegotiation.
More stock than anyone thought.A kitchen estimated its food stock at around £3,000. The count found more than double.
Months of drinks stock.£7,700 sitting on the shelves of a bar with excellent cocktail margins. The range was reworked and regular counts introduced.
Months of drinks stock at one hotel.Two and a half months at its two sister hotels. Cash on shelves that could be working elsewhere in the group.
Of steak and lamb written off in a month.All logged as "poor quality". That's a receiving and storage conversation, not just an allowance.
Supplier invoices that didn't add up.One with arithmetic that didn't match its own lines, one billed twice. Both raised for credit.
And things no internal count would catch: a cross contamination risk in a freezer, unlabelled prepped food, 25 deliveries a month from one supplier that could be three a week.
Pricing
Better pricing starts with the right information.
Improving profitability doesn't always mean increasing sales. Sometimes the opportunity is already there.
At a wedding venue, I reviewed spirit pricing using till data, competitor comparisons and 265 products. The review identified opportunities representing an estimated £18,500 in additional annual revenue.
I also advise on EPOS and stock control systems, including whether your existing setup is giving you accurate, useful information.
One count or regular support?
A single stocktake establishes where you stand.
Regular monthly or quarterly counts allow you to monitor changes, measure the impact of pricing decisions and identify variances before they become established problems.
One off
An independent count and report. Where you stand today, and what to look at first.
Monthly or quarterly
The trend, not just a snapshot. The right frequency depends on your operation.
Try it on your own numbers
Stock based GP
Example month- Cost of sales
- Gross profit
- Stock on hand
Frequently asked questions
Can you stocktake both food and drinks?
Yes. I can count either department independently or cover your full food and beverage operation.
How long does a stocktake take?
It depends on your venue, stock holding and the information available. I'll agree the scope and arrangements before the count.
What information will you need?
Usually access to stock areas, supplier invoices, purchasing records and relevant sales reports. I'll confirm exactly what's required beforehand.
What will the report show?
Your stock position, cost of sales, gross profit and relevant findings. Where appropriate, I'll include product costing, discrepancies and recommendations.
How often should a stocktake be carried out?
Monthly and quarterly arrangements are available. We'll establish a sensible frequency based on how your business operates.
Is my financial information confidential?
Yes. Your sales, purchasing and operating information is treated as confidential business information.
Get a clear picture of your business.
Whether you want a one off independent count or ongoing stock and GP reporting, I can help you establish accurate figures and understand what they're telling you.