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A Cork hotel isn't just one business; it's a complex ecosystem of several. You have a main bar, a restaurant, a separate kitchen, function rooms, and in many cases, dozens of minibars. For a hotel's Financial Controller or General Manager, tracking profit and loss across these distinct departments is a monumental task.

Unlike a standalone pub, a hotel's stock is in constant motion, moving between kitchens, bars, and event spaces. This complexity is precisely why a professional, methodical stocktaking process is not just recommended—it's essential for survival and profitability.

But what does this process actually look like? Many managers worry about disruption to their guests and operations. A true hospitality-focused stocktaking company in Cork understands this. Here is a complete guide to our discreet, efficient, and thorough process for hotels.

Before We Arrive: The Pre-Audit Checklist
A successful stocktake begins before we ever set foot on your property. Preparation is key to ensuring a fast, accurate count with minimal disruption.

1. Understanding Your Operation: We'll have an initial consultation to understand your specific structure. How many bars? What's your kitchen's relationship with the restaurant? Do you have a separate events team?
   

2. Access to Data: We will arrange for access to your EPOS (Electronic Point of Sale) system. This is crucial. We need to pull accurate sales reports for every item sold since the last stocktake.
   

3. Organising Paperwork: We'll ask you to ensure all invoices, delivery dockets, and supplier credit notes from the stock period are in one place and finalised. This "paper trail" is just as important as the physical count.
   

4. Tidy Stockrooms: We kindly request that your cellars, store rooms, and cold rooms are tidy. A well-organised stockroom is much faster (and more accurate) to count, saving you time and money.
   

The Day of the Stocktake: Our Discreet & Efficient Method
Our team operates on a principle of "invisible efficiency." We are there to work, not to get in the way of your guests or your staff.

· Arriving on Time: We arrive at a pre-arranged time, usually in the morning, to get the count done before the day's main trade begins.

· Counting Front-of-House: Our first stop is often the bars. We use handheld scanners and our proprietary software to count every open bottle, keg, and soft drink. This is done with precision—we don't just "guess" the level of a spirit bottle.

· Auditing Back-of-House: We then move to the cellars, keg rooms, and dry stores. This is where we cross-reference the kegs on the floor with your cellar records. In the kitchen, we count all high-value items—meat, fish, dry goods, and wine.

· Spot-Checking Minibars: For hotels, the minibar is a notorious black hole for profit. We will work with your F&B team to spot-check a selection of rooms to check the accuracy of your minibar restocking and billing system.

We Don't Just Count: We Analyse Your EPOS Data
This is what separates a "counter" from a professional stocktaker. While the physical count is happening, part of our team is analysing your data.

We pull the sales report from your till system and match it against the delivery invoices. This gives us a "book" stock figure for every single product line.

We then compare this "book" stock to our "physical" stock count. The difference is the variance—and this is where the real value lies.

The Report: What Your Cork Hotel Receives
Within 48 hours, you will receive a comprehensive report that is clear, actionable, and, most importantly, easy to understand. We don't just dump a 50-page spreadsheet on your desk.

Your report will include:

· A Clear Summary: A top-level dashboard showing your overall performance, total surplus/deficit, and key financial figures.

· Individual GP Reports for Each Department: This is the critical part for hotels. We will provide a separate Gross Profit report for your main bar, your restaurant bar, and your kitchen (food). You can see exactly which department is performing and which is struggling.

· Line-by-Line Variance: You'll see precisely which products are causing problems. Is your main draught lager under-performing? Is your food waste in the kitchen above the 10% tolerance? You'll know.

· Actionable Recommendations: We don't just point out problems; we offer solutions. Our experts will provide written recommendations on how to fix the issues we've identified.

The Post-Audit Meeting: Understanding Your Data
Data is useless without interpretation. We will sit down with you, your F&B Manager, and your Head Chef to walk through the report. We'll explain what the numbers mean and help you create an action plan for the next month.

For Cork hotels, this level of detailed, department-specific insight is the key to managing a complex business, controlling costs, and driving profitability across your entire F&B operation.