Hotel Chain

What we did:

• Organized inventory – conducted a detailed stocktaking, analyzed leftovers, compared purchases with actual sales.
• Sorted out recipe cards – adjusted formulations, optimized product write-offs, and eliminated manipulation opportunities.
• Identified all “gray zones” – discovered where the discrepancies were and pinpointed the sources of loss.
• Prevented staff theft – eliminated schemes with overweighing, incorrect write-offs, and “off-the-books” sales.
• Created a control system – now the owner sees the transparent movement of goods in real time, and any deviations are instantly recorded.

Result:

The establishment gained a clear picture of inventory, minimized losses, and ensured honest service for guests. Financial indicators reached the expected level, and the staff no longer had the opportunity to manipulate products and sales.
‍
If you also suspect issues with inventory — we know how to fix it!