01
Choose a rhythm per product
Not everything is counted at the same pace. Expensive or fragile products every day, everyday products every week, dry goods every month.
- Daily: meat, fish, spirits
- Weekly: everyday fresh products
- Monthly: groceries and dry goods
02
Count at a set time
Count before service or after closing, when nothing moves. Same time, same shelving order: counting becomes fast and reliable.
03
Compare with what was expected
What should be left = previous stock + deliveries − sales (from the recipes) − recorded losses. The gap between expected and counted is what matters.
04
Always look for the reason
A difference has a reason: an unrecorded loss, a generous portion, a delivery mistake, a wrong recipe. Recorded, it shows what to fix.
05
Fix the recipes
If a product is always slightly short, the recipe or its loss rate is probably too low: adjust it, and the next differences shrink.
