Beyond the Count: The Consulting Value of a Professional Stocktaker
Wiki Article
There’s a common misconception in the hospitality industry: many managers think a professional stocktaker’s job is just to count.
They see it as a commodity service. Someone comes in at 7 AM, scans some barcodes, weighs some kegs, and emails a spreadsheet. A lot of "cheap" stocktakers operate this way. They give you the data, and then they're gone, leaving you alone to figure out what it all means.
This is the least valuable part of the service.
That spreadsheet full of numbers? That's just the "what." It tells you what your variance is. It tells you what your Gross Profit is. It doesn't tell you why. And it certainly doesn't tell you how to fix it.
If you're only paying for a count, you're missing the entire point. The true value of a professional beverage stocktaking service isn't in the count; it's in the consultation. You're not just hiring a "counter"; you're hiring an expert hospitality consultant, a data analyst, and a profit partner.
Let's explore the real value—the part that happens "beyond the count."
Value 1: Expert Advice on Pricing & Gross Profit (GP)
A "counter" emails you a report that says: "Your Blended GP is 68%." And that's it. A true professional stocktaker sits down with you and says: "Your blended GP is 68%, and that's 4% lower than our last report. I've analysed the problem. Your draught GP is steady, but your spirit GP has fallen by 8%. Let's look at why."
This is the difference between data and wisdom. A consultant will:
· Spot Supplier Price Creep: They will meticulously check your purchase invoices against your menu prices. They'll be the ones to flag: "Did you know your main supplier for house vodka increased their price by 3% last month? Your POS price hasn't changed, so you are personally paying for that increase on every single measure sold. You've just lost 3% margin."
· Help Set Your Pricing Strategy: They will advise you on how to price your products for profit. "Based on your €2.50 cost for this new craft beer, you need to price it at €7.20 to hit your 65% target GP. Let's round that to €7.20 on the menu."
· Analyse Your Product Mix: They'll look at your sales data and advise on profitability. "You're selling a huge volume of this low-margin bottled beer, but your high-margin spirits are slow. Let's create a 'Gin of the Week' special to upsell customers and boost your overall blended GP."
Value 2: Identifying Operational Inefficiencies
You and your team are in the bar every single day. That's a strength, but it's also a weakness. You can become "operationally blind"—you've walked past the same problem 1,000 times, so you don't even see it as a problem anymore.
A professional stocktaker is an external expert with fresh eyes. We spot the operational flaws you've become used to.
· Cellar Management: "I was in your cellar for 10 minutes. The cooler is running 2°C too warm, and the gas on your main lager line is set wrong. That's why your bartenders are logging so much fobbing and waste. It's not a staff problem; it's an equipment problem."
· Bar Layout & Efficiency: "Your top-selling vodka is on the bottom shelf at the end of the bar, but your slow-moving grappa is on the main speed rail. Your bartenders are taking three extra steps for every vodka sold. Let's swap those. You'll increase your speed of service on a busy night."
· Pouring & Waste: "I watched your team while I was counting. No one is using a jigger, and your wastage sheet is just a blank piece of paper. That is your 1.5-bottle spirit variance, right there."
Value 3: Staff Training & System Recommendations
A stocktake report isn't a tool to punish staff. It's a tool to identify training gaps. A good consultant knows how to turn the data in the report into a simple, human-sized action plan.
They won't just say, "You have a theft problem." They will say, "We have a variance problem. Let's fix it."
· Training Recommendations: "Your variance is from over-pouring. The fix is simple: let's do a 10-minute team huddle before the next shift. We'll re-emphasise that all spirits must be poured with a jigger. It's not about micro-managing; it's about accuracy."
· System Improvements: "Your wastage log is in the office. No one is going to walk to the office to log a spilled pint. Let's move it to a clipboard right behind the bar and re-launch it as a 'no-blame' log. The goal is to track waste, not to punish it."
· Par Level Management: (As discussed in Article 5) "Your stock room is full, and your cash flow is tight. You're over-ordering. I've analysed your sales data. Let's establish your par levels together. I'll build you an order sheet that will save you 20% in on-hand stock."
Value 4: Your Independent, Unbiased Accountability Partner
This is the human element. A spreadsheet can't be your partner. A professional stocktaker becomes a trusted part of your management team.
· They Are Your Independent "Bad Guy": It's hard to be the boss and the bad guy. A stocktaker provides the cold, hard data. It's not you accusing the team of over-pouring; it's the independent report showing a variance. This allows you to stay the supportive manager while the data drives the conversation.
· They Are Your On-Call Expert: Need to price a new product? Wondering if a supplier deal is any good? You can pick up the phone and ask your stocktaker.
· They Provide Accountability: When we return for your next stocktake, our first question will be: "Did we implement the jigger rule? Did we move the wastage sheet?" This follow-up ensures the action plan actually happens and your profits improve.
Don't just hire a counter. Hire a consultant. Hire a partner. The count just tells you the score; the consultation helps you win the game.
Are you getting real, actionable advice from your current stocktaker, or just a spreadsheet? Stop paying for data and start investing in results. Contact Hospitality Partners today, and let's schedule a consultation to show you the difference a true "partner" can make.