Free Self-Assessment

Is your margin leaking?

12 questions. 3 minutes. Find out where your stock numbers are breaking down — and whether SENTRIX ST can recover what you're losing.

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Question 1 of 12
01 — Stock Variance
What the numbers say vs what actually leaves the shelf
Do you regularly see a gap between your theoretical and actual stock usage — even when you can't explain where it went?
Is your stocktake variance over 3% in any category in a typical month?
When you do a stocktake, do different staff members get noticeably different counts on the same items?
02 — Pour Costs
What your beverage margin actually looks like
Do you know your beverage cost percentage by product category — not just as a blended total?
Has your GP% on beverage drifted by more than 2 points in the last 6 months without a clear reason?
03 — Ordering Patterns
How you buy and what it costs you
Do you order based on a par level system, or do staff order based on what looks low?
Have you reviewed your supplier pricing against market rates in the last 12 months?
04 — Wastage & Spillage
What you're writing off and what you're ignoring
Do you have a formal wastage log that staff complete during service?
Could you confidently say how much product is lost to spillage, over-pouring, or comped drinks per week?
05 — Stocktake Process
How often and how accurately you count
How often do you do a full stocktake?
After a stocktake, do you reconcile the results against your POS sales data on the same day?
06 — Margin Recovery
Whether you know what's recoverable
If you had to identify the single biggest area of stock loss in your venue right now, could you name it with confidence?
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