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.
Make the product record unambiguous
Record container capacity, purchase pack, count unit and supplier cost. Use clear names for different sizes and avoid matching a new invoice line purely because the brand looks familiar.
Check deliveries before putting stock away
Photograph the delivery note, count good stock and record damage or rejections separately. Link the invoice when it arrives. Without a purchase order you can still compare the supplier’s note, accepted goods and billed quantity.
Keep recipes and till mappings current
When a house serve changes, check the saved recipe and relevant sales mapping. Include side serves and garnishes. Separate a two-for-one till item from one serving so theoretical usage has the correct multiplier.
Give every count a clear boundary
Agree who counts each area, when stock movements stop and how open containers are measured. Check exceptions before approval. AI Scanner (Beta) suggestions require review just as a photographed sheet needs checking against its source.
Close the loop after the report
Review material differences with evidence, record waste with a reason, and give each action an owner. Check whether the action changed the next comparable period. Do not label every unexplained difference as theft.