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How to undertake a physical inventory in your bar

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Uploaded on Aug 10, 2009

If you run a busy food or beverage outlet, it is essential that you undertake inventories on a regular basis. This is done for two reasons: * To conduct a retrospective Profit & Variance Report for a certain period to assist with financial planning. * To monitor loss through wastage, theft, fraud or all of these points.

Many owners simply dont have the time to undertake this important task themselves and seek external assistance.
This is sometimes done by Accountants, but a more common practice is to use a dedicated food & beverage Stocktaker.
This should not be a decision that is taken lightly, after all, you are inviting a contractor into the very heart of your operation and you will want to make sure you make a careful choice.

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