Question 1

What happens during a stocktake?

Accepted Answer

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.

Question 2

How often should we do a stocktake?

Accepted Answer

We suggest doing a stocktake every four weeks to keep track of performance and margins. If your business is busy or needs more control, a stocktake every two weeks can help manage stock, reduce waste, and boost profits.

Question 3

Do you handle both drinks and food?

Accepted Answer

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.

Question 4

How accurate is the process and what equipment do you use?

Accepted Answer

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.

Question 5

What Do I Need to Prepare Before a Stocktake?

Accepted Answer

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.

Question 6

Will You Explain the Results to Me?

Accepted Answer

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.

Question 7

Can stocktaking boost our gross profit?

Accepted Answer

Absolutely! Stocktaking does more than just count stock. It helps spot over-ordering, waste, missing sales, and areas where better controls can improve margins. For food operations, we set GP% targets and can provide full menu analysis (for a small extra fee) to help boost your profits.

Question 8

How do we handle mistakes or missing info?

Accepted Answer

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

Question 9

What is the cost of a stocktake?

Accepted Answer

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.

Frequently asked questions