Stock-taking shows whether the stock in the software matches what is on the shelf. Without it, shortages build up unnoticed, and the cost in reports drifts away from reality. Here is how to do it quickly.
How often
- Full — once a month, for the whole stock.
- Partial — weekly, only for expensive and “risky” items: coffee, alcohol, meat, fish.
Preparation
- Record all supplies and write-offs for the period in the software — otherwise the difference will be “on paper”.
- Pick a time with no sales: after closing or before opening.
- Split the stock into zones — kitchen, bar, storeroom — and count zone by zone.
How to run it in Goovii
- In the dashboard, open Inventory → Stock-taking and click “Add”.
- Choose the warehouse — for example, the kitchen or bar — and the type: full or partial.
- Enter the actual quantity for each item — the system immediately shows the difference from the records.
- Click “Complete stock-taking”: Goovii writes off shortages, records surpluses, creates the documents and updates stock.
Step by step — in the article How to do stock-taking.
Where shortages come from
- Recipe cards do not match reality — the cook uses more than recorded. Check the recipe cards of your most popular dishes.
- Write-offs not recorded — spoiled, broken, “staff lunch”.
- Supply errors — less was received than the invoice says.
- Sales bypassing the register — the activity log shows receipts closed without payment and deleted items.
After stock-taking
Compare results with the previous month: if a shortage on one item repeats, the cause is systemic. More rules in the article Cafe and restaurant inventory: 7 rules that stop losses, and everything about stock on the inventory management page.