Most restaurants are still doing monthly inventory — if they're doing it at all. It takes forever, kills cash flow visibility, and no one has time for it.
The answer? Weekly counts. 35-45 minutes. Done.
Monthly inventory is a once-a-month disaster. You're looking at 8+ hours, closing the restaurant early (or staying late), and you still get shrinkage surprises between counts.
Weekly counts are the opposite:
Monday morning before service, or Sunday night after close. Pick whatever gives you the most consistent crew. Same day, same time, every week.
Divide your restaurant into 4-6 zones (prep, cooler, dry storage, bar, etc.). Assign one person per zone. Everyone counts their zone simultaneously — takes 30 minutes max.
Don't write on paper. Use a mobile inventory app with offline mode (so you don't lose wifi in the walk-in). Input as you count. Eliminates transcription errors.
The app calculates usage, cost, and variance in real time. Print or screenshot before service starts. You've got your weekly P&L in under 45 minutes.
Mistake 1: Counting "as is" — Count full units only. 3/4 of a bottle = 0.75, not 1. Precision saves thousands a month.
Mistake 2: Same person every week — Rotate counters. Catches bias. Trains the whole team on process.
Mistake 3: No barcode scanning — If you have 200+ SKUs, manual counts take forever. A barcode scanner cuts time in half.
Mistake 4: Waiting for "perfect conditions" — You'll never have a perfect time. Pick a time and stick to it. Consistency beats perfection.
Weekly inventory beats monthly. It's faster, gives you better data, and your team doesn't hate you for it.
Start this week. You'll have your first 7 weeks of data by late July — enough to spot patterns and real leaks.