Run the restaurant stock take

Count food and drink, cost it and check food cost against target.

1. Agree the count time
2. Put deliveries away and record them
3. Count the walk in, dry store and bar
4. Count the same units each time. Most people forget this: Counting cases one month and units the next hides real losses
5. Enter the counts and cost them
6. Check food and drink cost against target
7. Look into big gaps (General manager signs off)
8. Send the report to the owner

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