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How often should you do a stock-taking?

Simple answer - monthly. However, if your restaurant has more than one shift, probably you wish to count the most expensive alcohol and kitchen products a bit more often bi-weekly or even weekly. If you key in your incoming stocks into WAITRE’s database, better the same day or day after you receive the new supply, you may easily check it on a weekly basis. At least to make sure you are on the track. It especially makes sense in case some of your ingredients had a large variance in the last stocktaking and you may suspect wrong calculation or wastage, wrong recipe or your staffs aren’t faithful.


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