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Every year, Irish restaurants lose thousands of euros due to food waste. Over-ordering, poor portion control, and expired stock all contribute to lost profit. A structured food stocktake helps identify these losses early.
By tracking exactly how much stock enters and leaves your kitchen, you can pinpoint inefficiencies. For example, if your inventory shows you’re buying 20 kg of chicken weekly but selling portions equal to only 15 kg, you immediately know where to act.
Professional stocktaking services go beyond counting — they provide reports showing gross profit percentages, cost of goods sold, and variance analysis. These insights let you adjust your menu pricing or supplier orders to ensure every ingredient contributes to profit.
Hospitality Partners’ stocktaking team works with data-driven precision, helping restaurants reduce waste and achieve consistent profitability. Their food stocktaking services are trusted by cafés, hotels, and chains across Ireland.
Smart stocktaking turns your kitchen into a profit centre.