Stock inventory and records

In short

• Three sheets are enough: the stock-in book (what went in), the monthly inventory (what is left) and the waste record (what spoiled and why).
• The count is done on the first of the month, from November to May, and takes 20–30 minutes.
• You don't weigh everything: jars are counted, crates and barrels are estimated by number and how full they are, and only what matters is weighed (potatoes, grain, meat).
• Every jar, bag and piece has a label: what, batch, date.
• More than 10–15 % of a store thrown out is a sign to change something: place, variety, quantity or order.
• One person keeps the inventory, and everyone in the house writes down what they take from the freezer and store room.

What's inside

Chapters

1. Why keep an inventory
2. Three sheets: in, stock, wasted
3. Batch codes and labels
4. A monthly count in half an hour
5. The freezer list
6. Cellar, crock, dried food and grain
7. Waste: how much and why
8. Notebook, sheets or phone
9. Who keeps the inventory
10. Most common mistakes
11. Printable checklist

Worksheets

• Stock-in book
• Quick count calculator
• Monthly inventory: cellar, crock and grain
• Monthly inventory: jars, dried food, dairy and meat
• Freezer list
• Waste record
• Batch labels
• Records calendar