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Stock Control - Introduction

Welcome to the Online Stock Control Manual for Menumate.

Why Is Stock Control Important?                                                      Download Full Manual from Image Below!                       

 

Stock Control is an important part of any hospitality business. Industry statistics indicate a hospitality business with no stock control procedures can have been 10% to 20% stock shrinkage or $20,000 to $40,000 of profit being lost to stock variances.

While the majority of hospitality business owners recognise the benefits of stock control many find it difficult to implement it in their business. This is understandable when the majority of the work required to get stock under control is required in the first couple of weeks and can be difficult to fit into the business owner’s busy days.

Menumate also provides a stock control training programmes that

    • Removes the hurdle of the initial stages of implementing stock control
    • Works with the business owner over a 12 week period getting stock control implemented.

 

Copyright 2011 Menumate Limited

All rights reserved

 

No part of the document and publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior permission of the managing director of Menumate Limited. Requests for permission should be directed to sales@Menumate.com or mailed to Menumate Limited, P O Box 33225, Christchurch 8023, New Zealand

 

 


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