Prepare for Stocktake

• Why Preparation Matters

  Preparation ensures your system is already close to correct before counting begins.

  ---

  1. Create Sections (Store Mapping)

  • Go to: Stocktakes → Sections
  • Create sections that reflect physical areas

  Good Example:

  • “Back Room – Drinks”
  • “Front Aisle 1 – Grocery”

  Clear section naming allows easy recounts and investigations.

  ---

  2. Check Stock On Hand

  • Reports → Stock → Stock On Hand
  • Run report

  Look for:

  • Departments with unrealistic totals
  • Obvious errors

  ---

  3. Check Out-of-Stocks

  • Filter for stock = 0

  Fix:

  • Items that are actually in stock
  • Remove or deactivate unused lines

  ---

  4. Check Negative Stock

  • Filter for stock < 0

  Fix:

  • Missing invoices
  • Incorrect tracking settings
  • Products stuck “on order”

  ---

  Outcome of Preparation

  You should now have:

  • Clean data
  • Clear store layout
  • Confidence in starting stocktake