What is Liquor stocktaking? We can calculate how much money you should make based on stock consumption and measure this against what the tills say you have sold and help you identify any areas that could do with improvement.

Regular liquor stocktaking is an essential tool for venues which are reliant on wet sales to maximise profit margins and reduce potential losses. There are numerous ways for your profits to be reduced, these include staff theft, wastage, poor service skills, and under ringing.

Periodic stocktaking will tell you if any of these issues are occurring in your business and we can give you the skills and tools to prevent repeated losses.

What is Food stocktaking? We produce a GP% based on stock consumption and measure this against an optimum GP% and help identify areas of potential improvement.

With food sales becoming ever more important in the hospitality industry it is vital that your business achieves the highest margins possible.

We can help cost your menu’s and use sales data to produce an optimum GP%.

This can be set as a target with which we can measure the achieved GP% against – results can be set at both cost and/or retail. Periodic stocktaking will tell you if you are achieving your menu’s potential or not and we can give you the skills and tolls to prevent these shortfalls.

A valuation of all stock is essential when moving into or leaving a premises, we can either represent one or both parties on the day, we will work closely with the opposing Stock taker if one has been appointed to ensure fairness and accuracy across all aspects.

A valuation of all saleable stock, cleaning materials and glassware will be undertaken. Best before and use by dates will be checked where possible omitting any out of condition stock from the count, meter readings will also be undertaken and recorded on the valuation certificate. You will be provided with an electronic copy on the day with any hard copies being posted first class.