An audit in a store is a troublesome business, exciting not only for those who are being checked, but also for those who do it. Expectations of shenanigans on the one hand, fear of shortage on the other. Tedious recalculations when it comes to small-piece goods. Some positions are forgotten, then they are found. In general, revision …
It is necessary
printed sheets with an assortment list in duplicate, pens, accounting automation software
Instructions
Step 1
Close the store early if the audit is in the evening. Put aside for the night hours, it runs the risk of dragging on. Firstly, the heads of those present are no longer so bright. Secondly, the staff will be nervous that they will not be in time for transport. And the presence of workers is seen by many specialists as expedient. In addition, in the evening, there is a subconsciously strong desire to do everything faster, in fact, leading to a distortion of numbers or inventory balances.
Step 2
Print the assortment list of goods in duplicate. One copy - from the inspector, the second - from the director, manager or commodity expert, depending on who is the senior in the store according to the staffing table. Move not according to the list, but to the places where the goods are stored. For example, in a grocery store, it makes sense to first revise the deep freeze chambers. The goods on sub-items are taken out into the corridor, each item is weighed or calculated in turn (if we are talking about a piece item). All indicators are recorded. This should be done quickly, otherwise the frozen food may start to melt. Without finishing with one camera, you shouldn't start another. In this case, it will be possible to forget something.
Step 3
Finish with the bulk goods, go to the piece (in packages of several units) and small pieces (in individual packages). Last but not least, during the audit of the grocery store, alcoholic beverages are cheated. As a rule, they should be treated with even more attention than other goods. The fact is that some unscrupulous sellers can bring their own alcohol in order to sell it through your store, and put the profit in their own pocket. There is no need to even talk about the fact that you are missing out on benefits, this is unconditional. But there is an even bigger disadvantage that can be a burden on your organization. We are talking about the discrepancy between the dates of the spill, excise stamps and other markings with those reflected in the accompanying documentation for the products from your supplier. Any check will immediately see this, and you will incur losses, much more than from lost profits. So, during the audit, you should take a closer look at alcohol …
Step 4
Proceed with the introduction of product leftovers into the program that you use in your store. As a rule, large retail outlets have one of the universal automation systems, which, after entering the data, will immediately be ready to issue the revision result. If there is no automation system, and everything will have to be calculated manually, it makes sense to use the following formula: "the result of the last revision plus income minus expense equals the remainder of today's revision." This is what it should be. Compare with real data and see for yourself how things are in your store.
