Ensure a smooth transition of food and liquor stock management with this comprehensive guide covering cost prices, shelf life, excess stock, certification, cellar gas supplies, beverage quality, fine wine valuation, food stock management, glassware, cleaning materials, fuel, utility readings, container deposits, and VAT considerations for a transparent and fair exchange between outgoing and ingoing licensees.

Boost pub profits with regular stocktaking. A skilled stocktaker provides real-time stock reports, helping to improve gross profit by managing stock levels, ensuring accurate measures and prices, and handling supplier price increases. Their audits involve counting stock, analysing sales, and identifying cost-saving opportunities. Hiring a stocktaker can significantly enhance profitability through informed business decisions.

If your current stock auditor insists on having a big pile of paper ready on audit day, sits in your bar for six hours doing data entry, and then delivers a huge surplus or deficit result, you should consider looking for a new stocktaker. My modern approach to stock audits utilises digital tools and client-centric strategies to ensure accuracy and efficiency, allowing for a thorough investigation and precise results.

Effectively managing stock wastage in bars and restaurants is crucial for financial stability. Implementing robust inventory control systems and staff training are key strategies. Optimising menu offerings can further mitigate wastage, ensuring long-term profitability and success.