Inventory reconciliation
A stock adjustment should close a verified gap—not erase its cause.
Stock variance is the difference between the quantity expected from recorded movements and the quantity physically counted at a defined time and location.
Count in the product's base unit, freeze or document movements during the count and retain both the original expected figure and the approved adjustment.
Prepare a controlled count
Assign zones and counters, use one product catalogue, record pack conversions and set a cutoff time. Separate damaged, in-preparation and transferred stock.
Calculate quantity and value variance
Physical quantity minus expected quantity gives the unit variance. Multiply by the selected cost basis to estimate value impact; record which cost basis was used.
Investigate material gaps
Start with the largest value, repeated products and unusual directions. Review delivery receiving, recipe use, waste, transfers and unauthorized adjustments.
- ✓ Wrong pack conversion
- ✓ Delivery not received in the system
- ✓ Unrecorded waste
- ✓ Recipe or yield mismatch
- ✓ Count or location error
Approve and monitor
A manager approves the reconciliation with a reason and evidence. Repeated variance becomes a process issue to assign and remeasure, not a recurring unexplained correction.
Related product
Connect inventory to purchases, recipes and waste
See how RestoVector builds traceable restaurant stock from the movements that change it.
Next step
Review the workflow with your restaurant's data and roles.
A demonstration should show the real product, its limits and how it fits your operation.