In this post, I drill into the subtle hidden disadvantages of using spreadsheets and the advantages of using a purpose designed cloud-based platform like Barsumo for managing stock in Bars & Restaurants.
Keeping track of Bar & Restaurant stock is easier said that than done. Frequent deliveries, lots of storage areas, transfers to/from the kitchen and other venues and inevitable shrinkage (e.g. breakage and comps) makes for many moving parts!
In this post, I describe both periodic and perpetual stock control methods and the advantages/disadvantages of each.
Drilling into and understanding unknown shrinkage is important so that you can nip it in the bud and eliminate unforeseen costs going forward.
Actual usage is the amount of product used in a given period between opening & closing stocktakes.