Weekly, Monthly, or Somewhere in Between? Find Your Food Stocktaking Rhythm

Welcome to Blog 3 in our series: Better Stock, Better Profits: Smarter Food Management for Pubs & Restaurants
In this post, we’re tackling one of the most common stocktaking dilemmas: how often should you actually be doing it?

Whether you run a wet-led pub, a busy kitchen, or a laid-back café, getting your stocktaking rhythm right can have a big impact on your margins, time, and sanity.

📌 Why Stocktaking Frequency Matters

Stocktaking isn’t just a chore to tick off. It’s a powerful tool to uncover:

• Shrinkage or wastage (what’s disappearing and why)

• Profit margins slipping under the radar

• Over-ordering or under-utilising key ingredients

• Theft, overpouring or misreporting

The sooner you spot a trend, the easier it is to fix. The longer you leave it, the more expensive it gets.

🏨 Different Venues, Different Rhythms

Let’s take a look at a few examples:

1. Wet-led Pubs & Bars (High Volume)

In venues where the bar is the primary source of income, drink stock is your highest priority.

Recommended Frequency:

• Weekly key line checks – Monitor your top-selling and high-risk lines like draught beer, spirits, and high-margin cocktails.

• Full wet stocktake:

  • Every 2 months for average-volume pubs.

  • Monthly if you’re a high-volume site where stock loss or overpouring can impact profits quickly.

• Food stocktake: Every 2 months, or more often if the food offer is significant.

This approach balances accuracy with operational efficiency—so you stay on top of margins without drowning in admin.

2. Food-led Pubs & Restaurants

In kitchens with high food turnover, tighter controls are key to reducing waste and managing GP.

Recommended Frequency:

• Daily or weekly food counts – Match this to your ordering and delivery schedule.

• Weekly wet key line checks – Especially for high-margin drinks or where bar losses are a concern.

• Full stocktake: Every 4 weeks for food, and every 6–8 weeks for drinks if sales are modest.

Regular checks here protect against spoilage, overordering, and missed trends in wastage or sales dips.

3. Cafés & Low-Turnover Kitchens

These operations don’t move as much volume but still benefit from periodic checks.

Recommended Frequency:

• Full stocktake every 6–8 weeks

• Spot checks on key items (like milk, pastries, or soft drinks) weekly

The goal is to ensure control without overcommitting your limited resources.

🔄 The Dangers of “Just Whenever”

Waiting until it feels like “something’s wrong” to count stock? That’s how profits leak without a trace.

What that costs you:

• Lost profit you won’t recover

• Orders based on gut feeling

• Waste that creeps up unnoticed

• Missed chances to refine your menu

🛠️ Build a Better Operation, One Stocktake at a Time

It’s not just about what you’re counting—it’s about what those numbers are telling you.

With regular stocktakes, you’ll gain:

• Reliable insights into staff performance

• Smarter supplier management

• True menu profitability

• Better planning for seasonality

🚀 Want to Stop Guessing and Start Profiting?

📅 Book your free 30-minute stocktake consultation:
👉 https://bookme.name/Sterlingstockauditors