During a stocktake, we conduct a full count of all drink and food products on site. For drinks, we cross-check stock levels against invoices and sales data, including adjustments for staff drinks, waste, and complimentary items. For food, we work with the chef to count all items and record key data like sales and purchases. This helps us calculate an accurate gross profit (GP) and highlight any issues. Once the counts are complete, we compile detailed reports and meet with you to explain the results and provide actionable insights for better stock control and profitability.

We recommend scheduling a stocktake every four weeks for regular performance insights and accurate margin tracking. If your turnover is high or you need tighter control, consider a stocktake every two weeks to better manage stock, waste, and profitability.

Yes — we provide complete food and beverage stocktaking services.

Our drink stocktaking uses advanced digital scales, keg-weigh systems, and barcode scanning for total precision and reliable results. Food stocktaking focuses on accurate counts, cost control, and GP improvement. We work closely with chefs to track sales and industry trends, helping you improve margins and overall performance.

Synergy Stocktaking delivers unmatched accuracy using advanced, industry-leading equipment. Each stocktaker is equipped with spirit scales accurate to 1/35th of a shot, keg-weigh devices accurate to 1/100th of a keg, and barcode scanners connected to a 22,000+ product database. All data is processed through Synergy’s bespoke stocktaking software, ensuring precise results and complete confidence in every count.

Before your stocktake, make sure all invoices, sales reports, and delivery dockets are ready and accessible. A chef or kitchen porter should be available during the food count, and a bar manager should be present around lunchtime to answer questions, ensure accountability, and review the reports once complete.

Yes. At the end of every stocktake, we meet with the manager or owner to review the reports, highlight key variances, and provide clear, actionable steps to improve stock control and profitability.

Definitely. Stocktaking goes beyond counting — it helps identify over-ordering, waste, missing sales, and areas where tighter controls can boost margins. For food operations, we set GP% targets and, for a small additional cost, can provide full menu analysis to help you increase profitability.

We carefully review all variances, re-count with managers, and verify reports until every figure is accurate. This attention to detail is why clients trust Synergy Stocktaking. One of our core principles is to Dig Deep, ensuring every stocktake is thorough, transparent, and reliable.

The cost of a stocktake varies based on your business size and type. For drink stocktaking, a small pub typically pays around £300 per stocktake, while large resorts or hotels with high turnover can expect prices up to £1,700. For food stocktaking, prices usually start at £150 for smaller sites and can reach £700 for larger venues with significant food inventory. Discounts are available when completing food and drink stocktakes on the same day. Final prices are confirmed with your assigned stocktaker after a full quote.