A Day In The Life Of Trevor Harris, Franchisee with Synergy for 14 Years

Typically each day I have arranged to meet the manager of the premises I am stocktaking that day early.

I get the beverage count started, scan and weigh all the bottles of spirits and all other bottles, beverages in the premises. This information is uploaded automatically using our Stockman software.  I then weight the kegs using our keg weighing device and again that information is automatically pulled into our reporting software. Our equipment can measure to 1/1000th of a bottle.

Next job I input all the invoices, there might be a small bit of data entry and adjustments mades.  Next I get the sales which is uploaded again by our software

This can take up to two or three hours depending on the size of the venue.  This process used to take all day but our software is so advanced it cuts the time in half and does most of the work for you.

Next is to identify any provisional variance which can be anything from a keg which has been loaned out and hasn’t being recorded or some stock came in and wasn’t market on the docket. 

Any errors are rechecked and where necessary with the manager is asked regarding anomalies.

Then I run the report.  The best bit is going through the report with the manager/client.  The reports are very detailed but also easy to read. There is a start rating which grades their least performing product. We are seen as strategic advisors to our clients and bring their attention to anything we feel affects their business negativetly. Some examples of this is non performing stock which is either dating out or just cash sitting on a shelf, or money leaving the business through theft, highlighting what is performing well and tracking that products value month to month. My focus is to help the client’s business to perform well, lower variance and help them to increase their GP. Overall make their business better.

Most of my clients are repeat business which means their reports detail not just this count but also comparisions between previous, month by month, by year, by line which is powerful information for our clients as they can see how their products are performing at any given time.

The food stocktake is a similar process although it is usually done with the head chef.  The food is weighed and waste is recorded.  For a hospitality this information is gold as waste needs to be tracked and costs monitored. The report is formalised with notes to explain the variance.

Why A Synergy Stocktaking Franchise?

For me its flexibility to arrange my day, life to suit myself.  Of course I have responsibilities to my clients but ultimately it is up to me how I want to shape my day. I also enjoy working for myself, my efforts are rewarded directly.

Why Synergy Stocktaking?

As the owners are engineers there is always an emphasis on the improvement of systems and software. This has shaved hours off my days and simplified the stocktaking process making it accurate and efficient.

Another unique quality of Synergy is there is always support, backup, always someone available to assist where necessary.