Stock control and handling

Stock control and handling

STOCK CONTROL PRINCIPLES

  • Stock Level Management: Standard guide for minimum and maximum levels of each stock item is crucial to ensure smooth bar operation.
  • Inventory List: Maintain an up-to-date and accurate inventory list to avoid stock discrepancies.
  • Rotation: Implement the First in First out (FIFO) model to maintain quality. Older stock should be utilised first.
  • Forecasting: Analyse and predict future business levels based on past trends, weather conditions, and upcoming events.

ORDERING PROCESS

  • Suppliers’ Specifications: Understand terms and conditions, minimum order quantities, and delivery lead times from different suppliers.
  • Sourcing: Identify reliable suppliers for each stock item considering the price, quality, sustainability, and availability.
  • Purchase Order Records: Keeping accurate purchase order records can help track stock movements, manage budgets, and reconcile invoices.

STOCK RECEIPT

  • Quality Control: Check the quality of delivery against the purchase order including quantity, size, and condition upon arrival.
  • Storage: Upon receipt, store items correctly, taking into account factors such as the temperature, light, and humidity.
  • Documentation: Update your inventory list and record any discrepancies or issues immediately.

STOCK ISSUES AND WASTAGE

  • Breakages and Spillages: Record any breakages or spillages immediately and deduct them from the stock level.
  • Perishable Goods: Carefully monitor and control the storage of perishable goods to minimise wastage.
  • Wastage Control: Develop a strategy to reduce wastage, including staff training on correct portion control and handling of stock items.

LEGISLATIVE COMPLIANCE

  • Licence Regulations: Understand restrictions governing the sale of alcohol, including licensing hours, age restrictions, and responsible serving.
  • Sustainability: Familiarise with good practice regarding sustainability, such as minimising waste, recycling and ethical sourcing.
  • Health and Safety: Adhere to health and safety regulations including safe manual handling, storage of hazardous substances and operating machinery.

Remember that good stock control is vital for effective bar management, cost control and customer satisfaction. Adherence to legislation and good handling practices ensure the safety of both staff and customers, as well as the reputation of the establishment.