Beverage / Drink: We count all stock on site (drinks, and related products), match it against invoices and sales, and allow for adjustments such as staff, waste, and comps . We then investigate variances and provide clear explanations.

Food: We count all food items with a chef and then input all information such as sales, purchases and adjustments to get a clear GP to see how the food margins are performing to allow the chef to adjust areas of concern.

Then we compile reports on both and sit down with owners, managers and stakeholders to provide clear explanations and actionable points to help them make impactful decisions based on facts.

Typically every 4 weeks is most common, depending on your business needs and trading levels. Some clients wish to do stocktakes every 2 weeks if their turnover demands it in order to keep on top of everything

Yes. Drink stocktaking is highly detailed with digital scales, keg-weigh devices, and barcode scanning. Food stocktaking is more basic in terms of counting but equally impactful when managed properly. We work closely with chefs to improve gross profit and track sales trends and industry trends.

We provide all specialist tools to our stocktaker including spirit scales accurate to 1/35th of a shot, keg weigh devices which are accurate to 1/100th of a keg, barcode scanners with 22,000+ product database, and Synergy’s own bespoke stocktaking software

Ensure invoices, sales reports, and delivery dockets are available. A chef or KP is required for the food counting process. A bar manager should be present around lunch in order to answer any questions and for accountability, as well as to go through our reports when ready.

Yes. At the end of every stocktake, we sit down with the manager/owner to review the reports, highlight key variances, and give actionable steps

Definitely. We don’t just count stock, we identify over-ordering, waste, missing sales, and opportunities for tighter controls.

In food, we set GP% targets and at a small extra cost we can do menu analysis

We thoroughly check variances, re-count with managers, and debug reports until the numbers are accurate. This meticulous approach is why our clients trust us. One of our 10 golden rules at Synergy is we 'Dig Deep'. This ensures we always give the best service we can.

This very much depends on the size of the business.

Drink: A typical small pub doing drink only stocktaking will typically cost around £300 per stocktake. However on a scale this goes up to £1700 for a very large resort or hotel doing a lot of turnover.

Food: Food stocktakes again on a scale typically start at £150 but can range up to £700 for a very big site holding a lot of food.

There is discounts available for doing food and drink stocktaking together on the same day.

Prices may vary and are dependant on a full quote from the Stocktaker in charge.