Stock and kitchen
Daily Stock Count Form
Complete it at closing or opening for critical items. It does not replace the month-end count. Count meat, dairy products, oil, and items with a high waste rate every day. Dry goods may be counted weekly. Adapt your list to your business.
Write the system balance first, then count. Counting first and viewing the balance afterward can lead people to adjust the count to match the balance. You do not have to count every day an item that is not on your list. If a new item begins to show repeated waste, add it to the daily list. A food cost variance often comes from leaving this variance row blank.
If a delivery also arrived on count day, enter the delivery in the system before counting. Otherwise, the variance will make the new stock look like a shortage. If the waste form has entries for the same day, the count variance and waste value should be close. A large difference means one of them is incomplete. Reviewing these three records side by side that evening shortens the discussion the next morning.
How to use this form
- Set a consistent list of products to count for your business. Changing the list every day prevents comparison of variances across weeks.
- Write the Ritapos balance first, then count the items on shelves and in refrigerators. Do not reverse the order.
- Record the variance. Link any nonzero row to a waste record or invoice entry. An unexplained variance also disrupts the next count.
- Have two people perform the count. If the same person both writes and counts, a variance can be missed.
- Enter the count as a stock movement on the same day. A variance that remains on paper continues to remain in the system.
- Keep the form in the same file as waste and delivery records. Reading all three together shows where missing stock went.
How this maps to Ritapos
It is not correct to say that the system does not reduce stock if you have not enabled the stock module and created recipes. Sales affect stock through recipes. This form records the count on paper, while the recipe performs the reduction.
As products without recipes are sold, their stock remains unchanged and the count records the same variance every day. Complete the recipes first, then make this form a daily habit. The food cost guide explains how the variance affects cost. Bulk Excel entry is for initial setup; daily counting is managed with this sheet and invoice entry.
This form is a checklist for training purposes. It does not change your municipal, food registration, or occupational health obligations. Confirm local requirements in writing.
