For restaurants that hold substantial quantities of valuable stock, stock control and security are both important considerations. Continual small thefts or careless food wastage add up to a major overhead, whilst professional burglaries aimed at expensive meat or alcohol stocks are also not unusual.

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Stock control in a restaurant isn’t simple at the best of times – because the quantities of foodstuffs consumed per dish can’t be exactly controlled and in a busy kitchen are often inadequately recorded. The risk of criminal losses adds to those difficulties, along with embarrassment when you report losses to police, insurance companies or area managers without knowing precise quantities.

These dual problems of stock control and stock security can be solved by a combination of cold rooms and an adequate point-of-sale system.

Due to the state of the economy and a long-term decline in police numbers, crime is currently soaring (see Therefore, it’s a good time to look at your POS and consider a cold room.

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Cold rooms

The advantages of refrigerated rooms go beyond security. They are more easily serviced than stand-alone refrigerators, their capacity is much greater and they can accommodate large items like uncut sides of beef or sacks of vegetables, and there is more space for personnel to go about their business. When it comes to security, it is much easier to do regular stock inventories in a cold room, to document what is moved in or out and by whom, and to secure it with substantial locks when appropriate.

A secure cold room is also an excellent place to keep cash instead of leaving it at your POS. See a range of options here

Point of sale

A POS system accurately records all the details of a transaction – the dishes ordered, the time and date, and the cashier. This is all valuable data that can be used to improve marketing, stock monitoring, pricing and accounting as well as to make it harder for stock or cash to simply disappear.

Good quality POS systems record every key press and drawer pull. It becomes much easier to ensure food sales and stocks tally and ensure dishes charged for match cash received and cash in the drawer.

Combining POS procedures with those to access goods stored in a secure cold room reduces potential stock loss problems considerably.