Make restaurant inventory counts useful for cost review.
Connect restaurant stock counts, purchases, recipes and transfers to the reporting period. Investigate cost differences with comparable quantities and units.
Book your free demoAgree how and when stock is counted
Use consistent units, categories and count dates. Record the person confirming the count and any items estimated or omitted. Counts from different dates can distort a cost comparison.
Connect the movements between counts
Opening stock, purchases, transfers and closing stock help explain consumption. Credits, waste and recipe assumptions add context. We organize the agreed records and ask the kitchen or purchasing contact about gaps.
Investigate the variance before changing orders
A variance can reflect a counting error, unit conversion, timing or actual usage. We document the likely explanation and further checks, then management decides on purchasing or kitchen changes.
Questions about this service
Does this include physical stock counts?
Physical counting is included only if explicitly agreed. We otherwise use records confirmed by your restaurant and identify their limitations.
Can you review different supplier pack sizes?
Yes, where the necessary item and unit information is available. Comparable units are needed before a price or usage comparison is meaningful.
Your first demo is free
Discuss the work your restaurant needs covered.
Tell us the work you need covered. Your first demo is free; a written proposal confirms the service, responsibilities and fees.
Book your free demo