Never do an inventory alone if possible. The pair (one who counts, one who notes) is faster and reduces errors (and fraud).
Organize your inventory. “A place for everything and everything in its place.” If your stock is arranged in the same way as your inventory sheet (sheet-to-shelf), you save valuable time.
Use technology. Apps allow you to scan barcodes or enter data on a tablet, avoiding manual re-entry into Excel. Some connected scales send the weight directly.
Standardize the units. Are you counting in cartons, kg, or liters? Define it once and for all to avoid confusion (e.g., 1 carton of 6 vs 6 bottles).
Don’t strive for precision to the gram. For spices or inexpensive products, a visual estimate (0.5 packet) is sufficient. Focus the precision on expensive products (meat, alcohol).
Do it on a fixed date. The last day of the month is ideal for accounting. Regularity allows for comparison of comparable periods.
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