No Spoilers solves two major stock control problems in the hospitality business. The first is data collecting. Bars & restaurants are quite unique in terms of stock control. In those places, various products are sold by portion - wines, spirits, liquors, soft drinks. Usually, each venue has around 200, up to 300, opened beverage containers. It means, that during stock control, each opened bottle is separately measured and the result is written in a calculation sheet. It takes a lot of work to stock control a bar - from our experience, it is around 30 man-hours per stock take, and good business practice is to stock control a bar once a week. Stock control without professional tools is an expensive process with doubted accuracy. Unfortunately, there are no accurate and easily affordable solutions in the market. They are either extremely expensive or archaic and inefficient.
The second problem is stocktake reporting. To generate a full stock control report we need sales, which come from the Point-of-Sale system, received supplies list, wastage data, and stock levels from two points in time. Today, all that data comes from different sources which makes reporting time-consuming.