Setting up and managing all facets of your stock system.
Straight from other operators as they are getting started and onboarding with us.
The boys have been so used to just uploading everything through Excel and then coming up with these stock takes... and some are wrong. The idea is to eliminate the guessing game that Excel can sometimes do with formulas that may not be correct.
New Zealand & Australia
The first venue is about to do their first Loaded stock take, so that's all on track. We're really happy about that — they're really receptive to it, which is great because I've had so much pushback with change... it's like, well, if we can do it better, then let's do it better. I was pleasantly surprised to see the first venue was so good about the change — they see the benefit.
New Zealand & Australia
The exact things operators ask us about getting started with Loaded.
Not a fully automatic send-to-supplier order, but predictive ordering calculates what you need based on your most recent stock count versus your set par level and recent sales, with an optional buffer. It produces an order list you can process through Loaded or use manually against your supplier.
Yes — ordering through the platform is optional. What matters is receiving the invoice into Loaded, which updates your stock on hand and live cost-of-goods pricing regardless of how you placed the order. Plenty of customers order via portal, phone or email and just receive invoices into Loaded; others order through the platform to control what staff can order.
Yes — you can enter counts directly in Loaded, print the stocktake sheet, or export it in a format that suits your process.
Your first stocktake after go-live is treated as an opening count, not a variance report, since there's no prior Loaded count to compare against. The recommended approach is to finish your last stocktake in your old system first (for a proper variance report there), then enter that completed count into Loaded as your opening balance — so your next stocktake in Loaded generates a real variance report.
Yes — the unit you receive an item in (invoice), the stock unit it's held in, and the unit used in the recipe all need to be consistent (weight-to-weight, volume-to-volume, or count-to-count). Mismatches are usually why cost-of-goods figures come out wrong or blank.
Bring last month's numbers and we'll show you what this looks like in your venue — twenty minutes, no pitch deck.