Best Practices · 22 January 2026 · StockLens Team
How to Reduce Stock Variance in Hospitality
Stock variance over 2–3% is normal. Above 5% it is a problem. Here is how to get yours down.
Start with the data, not the blame
Variance does not always mean theft. Recipe errors, measure inconsistency and miscounting drive most of it. Fix the data first.
Audit your recipes
Walk through every cocktail and dish recipe with the kitchen and bar team. Compare what is documented to what is actually being poured or plated.
Standardise pour discipline
Use jiggers or measured pourers. Spot-check shifts. Train new staff on speed-pour timing.
Count consistently
Same person, same time of week, same method. AI counting helps standardise this across shifts and venues.
Surface the worst offenders
Sort variance by absolute pound value, not just percent. Fixing the top five products usually solves 80% of the problem.