The growth of food sales in the Irish Hospitality sector over the past 15 years has meant that it is now more important than ever to have a clear picture of how your kitchen is performing.
A regular, accurate food stocktake can give you more control over your kitchen. Our experts can cost all menu items and highlight GP Margins per dish.
This will allow us to quantify any losses in your kitchen by comparing your expected profit margin against the actual profit margin achieved.
Our stocktakers will highlight any issues with overpricing in comparison to current market values and any deviation by suppliers from agreed pricing on high-value items.
Unique, fully customizable dashboard reports. Add or remove any data that may need further analysis for your particular business.
Sample Reports
We conduct a full stock audit for food and provide detailed reports as follows:
Overview Report
A summary of food stock levels & gross profits.
Profit Analysis Report
A comparative analysis of stock levels & stock suppliers for the current & previous periods.
Stocktake Summary
A summary of sales, stock variance, & recommendations, along with current stock issues & recommendations.
Plate Cost Food
Recipe cards for total plate cost and gross profit per plate of each dish.
Why are Food Stocktakes Important?
Regular stocktaking helps foodservice operators optimise gross profits and provides a high return on investment.
Higher Gross Profit
With minimal stock wastage and low-cost services that directly improve ROI, you can see a tangible difference with rising gross profits.
Improved Yield
Food stocktaking generates the desired profits on every product sold with proper coaching & wise management practices.
Minimized Losses
Stocktaking identifies areas where your business can sustain profits while eliminating write-offs.
Optimized Stockholding
Optimise stock holding and profitability with periodic stocktakes of your food business.
FAQs
Here are some frequently asked questions we keep hearing about stocktaking.
Why should I employ stocktakers?
Stocktaking is essential to every food & beverage business because it helps detect any pilferage or stock wastage early on and ensures that all items are priced correctly. Regular stocktakes help your business in the long run by allowing you to improve results through audit reports. A professional stocktaker can do a much more effective and quicker job than any of your internal team members. This means you will get accurate reports & findings that affect your business and the steps you can take to save your money & stocks.
How often should I conduct a stocktake?
Stocktaking should be done periodically. It could be either weekly, fortnightly, monthly, or annually. The exact duration depends on your inventory, product tracking capabilities, and the level of disruption your business can handle.
How can I reduce food wastage at my restaurant?
Proper Storage
Make sure food is stored properly at the right temperature, especially perishable goods.
Inventory Management
Check inventory regularly and ensure stock rotation.
Staff Training
Sound management practices can reduce food wastage.
Conduct Regular Stocktaking
Hire professional stocktakes to analyse stock levels to identify areas of concern and get actionable insights into how to mitigate such challenges.
Why Choose Hospitality Partners?
With several years of experience, we have supported thousands of food and beverage trades with actionable business intelligence.
Credentialed Stocktakers
Same-day Reports
Hospitality Stocktaking Specialists
Custom Data Points
The Evolving Landscape of Food Businesses in Ireland
In the last ten years, Ireland’s hospitality sector has rapidly changed. While food businesses have expanded, they’ve also been exposed to challenges like changing ingredient prices, increased operating expenses, and tighter profit margins. Profits can plummet even with minor stock discrepancies.
Consider stocktaking as a performance indicator. Through accurate reports, operators are able to know what is in demand, what’s not moving off the shelf, and where profits can sneak away. A good stocktake provides you with the transparency you need to make better, faster, and more confident business decisions.
How Stocktaking Promotes Data-Driven Decision-Making?
Behind every successful kitchen lies data that narrates a story. Our stocktakers turn those stories into actionable intelligence – which in turn enhances day-to-day functioning.
- Clear Visibility: Monitor item-level performance to follow best-selling and lowest-selling dishes.
- Improved Pricing Control: Know when supplier prices change and how they impact your margins.
- Smarter Forecasting: Base purchasing and stock levels on real usage patterns.
- Increased Accountability: Share clear numbers with your kitchen staff that display real-time outcomes.
- Long-Term Growth: Use month-on-month comparisons to track steady progress.
Benefits of Tech-Driven Stocktaking
Every food business must rely on real-time data to stay competitive. Digital dashboards allow you to track costs, wastage, and gross profits. The system allows you to tailor what you can see – whether that is plate costs, supplier performance, or product-level trends.
Advantages of applying our technology-driven stocktaking method:
- Real-time visibility of cost and waste
- Automatic comparisons with previous periods
- Immediate detection of supplier price drift
- Tailored reporting dashboards for each site or outlet
Transparency makes a difference. When your employees are able to see how incremental decisions impact margins, they begin making better ones – on their own, without constant supervision.
