A well-structured, clearly divided stocktake saves time and makes the whole process much more efficient. Here are the key points to bear in mind:
1. Initial setup of all areas and sub-areas
- Create areas: Record every area in your venue, e.g. Bar, Kitchen, Storeroom or Cold room.
- Add sub-areas: Split your main areas into sensible sub-areas, e.g.:
- Bar: Bar shelf, Bar fridge, Bar counter.
- Kitchen: Dry store, Cold storage, Prep area.
A clean initial setup means your stocktakes later on run smoothly and without confusion.
2. Sort products and arrange them logically
- Sorting within areas: Arrange the products in each area to match the way you actually count. For example:
- Bar shelf: sort the bottles from left to right.
- Cold room: arrange items by category, e.g. dairy, vegetables, meat.
- Product order in BarBrain: The order of products in BarBrain should match their physical order in the area. That way you can simply swipe through the app without having to search for products.
3. Review the structure regularly
- Make sure new products or changes in your areas are regularly updated in BarBrain.
- Update sub-areas when things change in your venue, so your stocktake stays fast and efficient.
Why is the right structure so important?
- Time savings: When all areas are set up well, you can do your stocktake quickly and without errors.
- Avoiding mistakes: A clear structure helps you not to miss anything.
- Efficiency: The BarBrain app lets you simply scroll through products instead of tediously searching for them.
Any other questions?
If you need help setting up or structuring your stocktake, just get in touch: hello@barbrain.com 😊.