9. My Background Setup Stocktaking.ie in 2004 offering a cost control solution to bars, restaurants, hotels and now retail outlets.
10. My Background In 2005, Barkeeper Limited was setup to provide resources and tools as needed by hospitality businesses.
11. The Goals with Stocktaking · Raise Profits · Reduce Theft · Identify Losses · Measure Performance
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13. Assumptions about your Business “ That Control is a Mentality and not a Scheduled Event”
14. Assumptions about your Business Control your Cash Register Control Your Back Door Control Your Staff
15. How to Prepare for a Stocktake Video: How to prepare the shelves in advance of a stocktake
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18. The Paperwork Needed before a Stocktake Period End Z Reading from the Cash Registers All delivery receipts/invoices for the period Transfers Booklet from the Bar/Kitchen Spoilage Record for the Period
19. Carrying out the Stocktake Video Series: How to Stocktake the Various Areas of the Bar & Kitchen How often should you conduct a stocktake and who should do it? What to weigh and what to count What to include in a stocktake and what to leave out What areas to count first and why it matters
20. Tools Needed for the Stocktake Weighing Scales Flashlight Count Sheets/Pen/Clipboard Calculator
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23. Now that you have your count…. You’ll need… Total Sales Value Total Purchases Total Adjustments
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27. Investigating Variances The first results will rarely be the final results If your results show overages - Un-entered delivery dockets - Stock returned but not recorded - A Void Receipt not corrected - Incorrect count - Promotional items not recorded as such
28. Investigating Variances If your results show shortages - Incorrect count - Giveaways/breakages not recorded - Theft - Data entry error - Brewery returns not recorded
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