Food inventory & cost control · Gold Coast
Put food inventory control into your kitchen’s routine. Your team can count and manage the reporting through self-service, or choose shared service for Brad and Helen’s analysis and management reviews. Full-service stocktaking is available too.
Self-service · Shared service · Full service
Keep inventory control with your team, share the work with us, or have us manage the stocktaking. Choose the support your venue needs.
Your team counts and manages.
Your staff carry out the counts, maintain the records and use the reporting to manage stock and costs. We help you get started with setup and training, with software access and ongoing support agreed for your venue.
Discuss self-service ↗Your team counts. We review together.
Your staff take responsibility for physical counts and day-to-day records. Brad and Helen guide the process, review the submitted records, analyse variances and work with your managers on practical actions.
Discuss shared service ↗We count, analyse and follow through.
The Sculpture team carries out the physical stocktakes. Brad and Helen analyse the records, investigate differences and help your managers follow through, with count scope and frequency agreed around your operation.
Discuss full service ↗Agree count responsibilities, software access, training, review frequency, support and fees before starting. Venue-counted stock is not presented as independently counted by Sculpture. Any on-site checks or recounts are agreed as part of the scope.
What needs attention?
Regular physical counts establish the stock held at the beginning and end of the reporting period.
Review supplier invoices and price changes with supporting detail, rather than relying on a remembered price.
Connect opening stock, purchases, closing stock and relevant movements. Discuss the result alongside the available sales information.
Different figures. Different questions.
A large delivery can lift purchasing in one week while some of that stock is still on the shelf at the next count.
Keeping count dates and movements in view helps you interpret the result rather than react to an isolated number.
Built around your kitchen
Discuss your stock areas, current counting process and the food-cost questions you need answered.
Agree who counts and reviews, set the schedule and confirm the invoices, stock movements and sales information available.
Your managers use the reports to act on food costs. Choose shared or full service for our analysis and management reviews. Keep unresolved questions separate from conclusions.
Start with the right level of support
Tell us what you’d like a clearer picture of. We’ll talk through your current approach and whether our service is a fit.
Klariti