All kitchens need a stocktake. Even Hospitality Businesses where Food Sales are only a minor part of turnover need to analyse the costs associated with providing this service.

Regular Stocktaking can highlight cost control issues quickly allowing you to improve procedures and control costs in the areas where problems have been highlighted. It also shows staff that you are serious about stock control and the results generated. Some operators stocktake their higher value items daily to keep complete control on their stock and is a proven method of increasing internal control. 

We have created a basic set of stocktaking sheets to allow you undertake a quick but effective food stocktake. This set of sheets includes full instructions on how to use them.


NOTE: This file has been created in Microsoft Excel format and is available for instant download. Once you have purchased this document, you will be emailed a link and a pass key. The link will direct you to the download page and the pass key will be needed to open the document. If you do not receive this email after purchase, then your transaction has not been completed fully. Please ensure you follow each step of the purchase process in PayPal. You should see a screen advising that your transaction has been successful before leaving PayPal.