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While both involve counting inventory, food and beverage stocktaking are two very different disciplines requiring different skill sets and methodologies. For a comprehensive Stocktake Company in Dublin, understanding the nuance between a keg of Guinness and a kilogram of fillet steak is essential. At Hospitality Partners, we specialize in both, but it is important for business owners to understand why each requires a unique approach.
Beverage Stocktaking: Precision and Pour Controls Beverage stocktaking is often more “black and white” than food. A bottle of Jameson has a specific volume, and a standard measure is 35.5ml.
The Weighing Method: We don’t guess. We weigh open kegs and bottles to determine exactly how many milliliters remain. This data is cross-referenced with your sales data to calculate your “yield.”
The Yield Problem: If you bought 100 pints of beer but only sold 85, where did the other 15 go? Was it line cleaning wastage (allowable)? Was it foamy heads (training issue)? Or was it staff drinking on the job (theft)?
Supply Chain Pricing: Beverage prices fluctuate. We track the cost price of every product over time. If your craft beer supplier inches their prices up, our reports will flag that your GP on that IPA has dropped from 70% to 65%, prompting you to renegotiate or switch products.
Food Stocktaking: The Complexity of Perishables Food stocktaking is messier and more complex. Unlike a sealed bottle of vodka, a bag of onions changes weight when peeled and chopped.Theoretical vs. Actual GP: Food stocktaking is less about counting individual carrots and more about monitoring Gross Profit margins. If your menu is costed to achieve a 72% GP, but your stocktake shows you are hitting 65%, we investigate why.
Waste Management: Food spoils. High wastage is the primary enemy of food profitability. Our stocktakers look for patterns. Are you consistently throwing away bread on a Tuesday? Are you over-ordering fish for the weekend? We help you align your purchasing with your actual sales trends.
Portion Control: The most common cause of food loss is “creep.” A chef adds an extra handful of chips or a slightly larger slice of cake. Over thousands of covers, these tiny excesses cost thousands of Euros. Our audits help bring portion control back in line with the costings.
Why You Need Both Many Dublin venues are “wet-led” pubs that serve food, or restaurants with a heavy wine trade. Neglecting one side of the business leaves you vulnerable. You might be running a tight ship in the kitchen but losing your shirt at the bar, or vice versa.The Hospitality Partners Approach We provide integrated reports that separate your Food GP from your Beverage GP. This granularity is vital. It allows you to see that while your kitchen is performing heroically, your bar is hemorrhaging cash.
Actionable Advice: We don’t just hand you a spreadsheet. For beverage clients, we might recommend calibrating your tap flow rates. For food clients, we might suggest reducing the menu size to minimize spoilage.
Conclusion Whether you are running a traditional boozer or a Michelin-star restaurant, your stock is your cash. Treating food and beverage stocktaking with the same level of professional rigor is essential. With Hospitality Partners, you get experts who understand the unique dynamics of both the pass and the tap, ensuring your entire operation is optimized for profit.
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