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