Case Price vs Unit Price: Check Your Supplier Invoice Costs
A £108 case and an £18 bottle can be the same price. The important detail is what the recorded cost buys—and whether the pack and container sizes match.
The StockLens journal
Better records. Clearer decisions.
Practical guides for the work behind your margin: buying, receiving, recipe costs, waste, sales and stock counts.
Why Missing Recipe Costs Make Gross Profit Misleading
A missing ingredient price is not a free ingredient. A recipe can have correct quantities and still lack enough cost information to calculate a trustworthy gross profit.
Purchasing · Updated
Delivery Note vs Invoice: How to Check Hospitality Deliveries
A delivery note says what the supplier states was delivered. An invoice says what they billed. Your receiving check establishes what good stock actually arrived.
From POS Sales Mix to Recipe Ingredient Usage
Twenty cocktails sold does not mean twenty bottles used. The useful link is between each reviewed sale, your venue’s saved recipe and the products behind it.
A Weekly Margin Review for Bars, Pubs and Restaurants
Protecting margin takes more than a POS upload or a stocktake. Bring the records together, check what is complete and give each unexplained difference a next step.
Multi-Site · Updated
How Multi-Site Hospitality Groups Manage Inventory
Agree common definitions across venues while preserving local stock, recipes and supplier evidence. Group comparisons only help when their inputs are comparable.
Operations · Updated
Hospitality Inventory KPIs Every Operator Should Track
Useful stock measures need clear definitions and complete source records. Use this checklist to decide which figures are ready to act on.
Best Practices · Updated
Bar Stock Control Best Practices
Make the handovers reliable: buying to receiving, counting to approval, and sales to recipes. These checks give the team a practical routine to follow.
Buyer's Guide · Updated
How to Choose Hospitality Inventory Software in the UK (2026 Buyer's Guide)
Test three things before choosing inventory software: how your team completes a count, how sales and purchases reach the system, and whether a stock difference can be explained. This guide gives you a trial checklist for your own venue.
AI & Technology · Updated
Manual vs AI Stocktaking
Compare guided manual counting, photographed sheets and AI-assisted shelf scanning on your own venue. The best method depends on the stock, the area and the review effort.
Operations · Updated
How to Improve GP in Your Pub
Connect purchasing, recipe cost, selling price and actual stock usage. A healthy recipe margin can still hide a delivery shortage or unexplained loss.
AI & Technology · Updated
AI Inventory Management for Restaurants
Use AI to help read paperwork and recognise visible stock, while keeping people in control of quantities, recipes and approval.
Best Practices · Updated
How Often Should You Perform a Stock Take?
Choose a counting cadence around your stock risk and reporting needs, then keep the cut-off consistent. More frequent counts only help if the underlying records are ready.
Best Practices · Updated
How to Reduce Stock Variance in Hospitality
Investigate unexplained stock differences without jumping to blame. Start with timing, deliveries, recipe units and the evidence behind each count.
Guides · Updated
The Complete Guide to Bar Inventory Management
Build a stock process that connects what you buy, what arrives, what you sell and what remains. A count is the starting point, not the whole margin story.
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