Running your own pub, bar or restaurant is busy work, the hours are long, you are always on the go and you rarely have time to stop and take stock of where you are at, let alone complete the stocktaking of your business.

For your average catering or hospitality business a stocktake should be completed at least once a month if your business is performing to an acceptable level. While many businesses may think this is too frequently and feel that stocktaking costs a lot of time and money, it can cost more money if it isn’t done.

As an example, if you are expecting a gross profit margin on 65% and at the end of the year it comes in at 55% due to excessive waste, pilferage and loss making products lines then it is too late to do anything about it; if you saw this on a monthly basis you can make these changes to fix the issues and even exceed the expected gross profit margin.

By using an external stocktaker to complete your stocktaking you will be given the report with the findings as they are. When people completing the stocktake are involved in ordering or serving the stock this leaves room for increased or manipulated figures on paper to account for breakages and or theft.

It also frees up time and money for you as you don’t need to change rotas, be on shift or pay overtime to staff that are completing the stocktake for you, you don’t need to train staff how to complete the stocktake, recheck areas where staff are counting stock, rechecking reports and collecting stocktake results as your external stocktaker will take all that stress away for you.

Your employees are excellent at what they do, they may be the best waitresses you have ever seen, the chefs can create delicious food to amazing standards and your bar staff are cocktail making professionals – but they are not stocktakers.

An external stocktaker completes stocktaking for catering and hospitality businesses all the time; they are efficient at producing excellent, accurate and efficient results that will help your business grow.