The FIFO Method of Stock Control
The first in and first out method, also known as the FIFO method, is essential for good stock management. By using this method in the catering industry you are reducing the risk of wastage through short date, out of date or expired stock.
How To Get Your Staff Involved In Your Stocktake
Getting your staff involved in your stocktake may help speed up your stocktaking process, but it also makes a lot of room for human error in stocktakes and such like. However there are ways that you can get your staff involved in your stocktake and it will benefit the business.
Why Is A Regular Bar Stocktake Important?
In this blog post we look at why regular bar stocktaking is important. We know that bar owners tend to work late into the night and the last thing they want to do at the end of a busy shift is a bar stocktake. However a regular bar stocktake is important. In this blog […]
How Can Stocktaking Prove Its Value To My Business?
Here at Sterling Stock Auditors we feel that stocktaking is essential to the catering and hospitality industry. Yet, of course we would say that, as independent stocktaking business. In this blog post we would like to talk about ways in which stocktaking proves its value to a business. How Can Stocktaking Prove Its Value To […]
Improve Your Margin With An Independent Stocktaker
We work with a lot of hotel managers as independent stocktakers. In most cases our hotel clients experience at least 3% added to their margin when they engage with independent hotel stocktakers. This often occurs because the independent hotel stocktaker will help the hotel manager see what the potential margin could be and how to […]
Five Methods Of Stocktaking
Sterling Stock Auditors offers your hotel or catering business the benefit of an independent stocktaker. This frees up your time to focus on the business and gives you the reassurance that the stock is being counted, checked and recorded in the correct way.
Ways Of Losing Money Through Poor Stock Management
As experienced stocktakers to the catering industry, we have seen examples of stocktaking and stock management done right. We have also seen many examples of stock taking and stock management done wrong – very wrong!
82% of Customers Dump A Restaurant After A Bad Experience
A recent survey by Guest Experience Management Expert HGEM has reported that the customer experience is what keeps people coming back for more, and also stops them from coming back for more. In fact the research shows that just one bad experience from a hospitality brand and 82% of customers would dump that brand, […]