Stocktaking tends to be a night-time event: close, count everything, enter the differences by morning. In a single system that sees every movement in real time, this is not necessary.
Why you can count during operations
Stock documents, register sales and production write movements immediately to the same database. When you count a shelf, the system knows what has been sold from it in the meantime and compares your count with the stock as of the moment of counting, not the stock from the morning. The result matches even in a store that is open.
Three ways to take stock
- By location. The warehouse is a tree of locations with QR labels. You scan a shelf and count only what should be on it.
- By item. You select a category, for example beverages, and go through it in half an hour.
- Random checks. Each day the system selects a few items to check. Within a month you have covered the entire warehouse without a single night shift.
What you need
- the ERP module with the warehouses and locations, stock documents and stocktaking parts,
- the mobile app with a scanner, or a professional scanner from the shop,
- QR labels on shelves, which the system prints itself.
What a difference looks like
The difference between the counted and the recorded stock is created as a stock document with an author, a timestamp and a reason. Original balances are not overwritten, and the audit log keeps the history. During an inspection you can say who, when and why.
For gastro: ingredients and recipes
In a restaurant, the POS deducts ingredients according to recipes with every sale. Ingredient stocktaking then compares the actual stock with the recipe-based deduction and shows where losses occur.
Want to see it on your own warehouse? Build your system with ERP and the mobile app. Until launch it is non-binding.