Expert Advice on Hospitality Topics

How Scannabar Helps Reduce Inventory Shrinkage in Warehouses

Posted by Nick Kaoukis on Mon, Aug, 04, 2025 @ 13:08 PM

Inventory shrinkage is a costly issue for warehouses, but Scannabar offers a cutting-edge solution that helps businesses maintain accurate stock levels and minimize losses.

The Hidden Costs of Inventory Shrinkage

Inventory shrinkage, which includes losses due to theft, damage, misplacement, and administrative errors, can significantly impact a warehouse's bottom line. Often, these losses are not immediately apparent but accumulate over time, eroding profits and affecting operational efficiency.Warehouse Inventory

The financial impact extends beyond just the cost of the lost items. It includes the cost of labor to manage discrepancies, the potential loss of customer trust due to stockouts, and the administrative burden of reconciling inventory records. Addressing shrinkage is crucial for maintaining healthy profit margins and operational integrity.

Why Real-Time Inventory Tracking Matters

In a fast-paced warehouse environment, having real-time visibility into inventory levels is essential. It allows businesses to respond quickly to low stock levels, adjust orders, and avoid overstocking or stockouts. Real-time tracking helps maintain a balance between supply and demand, ensuring that the right products are available when needed.

Moreover, real-time data enables better decision-making. Managers can analyze trends, forecast demand more accurately, and optimize storage space. This proactive approach reduces inefficiencies and enhances overall productivity.

How Scannabar Enhances Stock Accuracy

Scannabar leverages advanced barcoding and scanning technology to ensure precise inventory tracking. Each item in the warehouse is tagged with a unique barcode, which is scanned upon arrival, movement, and dispatch. This process minimizes human errors and provides an accurate, up-to-date record of stock levels.

Additionally, Scannabar integrates seamlessly with existing warehouse management systems, allowing for real-time updates and synchronization across all platforms. This integration ensures that inventory data is consistent and reliable, facilitating efficient stock management and reducing discrepancies.

Minimizing Theft with Scannabar's Advanced Features

Theft, both internal and external, is a significant contributor to inventory shrinkage. Scannabar addresses this issue with robust security features. The app tracks every movement of inventory, from receiving to shipping, creating a detailed audit trail. This transparency acts as a deterrent to potential thieves and helps identify and address suspicious activities promptly.

Furthermore, Scannabar's user access controls ensure that only authorized personnel can access certain areas of the inventory system. This layered security approach reduces the risk of unauthorized access and potential theft.

Case Studies: Success Stories with Scannabar

Many businesses have successfully implemented Scannabar to combat inventory shrinkage. For example, a leading consumer goods warehouse reported a 30% reduction in shrinkage within the first six months of using Scannabar. The real-time tracking and detailed audit trails helped identify problem areas and streamline inventory management processes.

Another case involved a mid-sized distribution center that faced frequent stock discrepancies. After adopting Scannabar, they experienced improved stock accuracy and reduced labor costs associated with manual inventory checks. These success stories highlight the tangible benefits of using Scannabar for inventory management.

Topics: Hotel Inventory, Liquor Inventory savings, Food Storage, Best Bar Inventory app, Best Liquor Inventory app, Cruise ship bar inventory, Country Club Liquor Inventory

An Effective Inventory Control System is an Integral Part of the Purchasing Procedure

Posted by Nick Kaoukis on Mon, May, 09, 2011 @ 10:05 AM
By Douglas R. Brown
Atlantic Publishing

Part 1: Inventory, Storage and Accounts Payablefood storage shelves

Ordering effectively is impossible unless you are completely familiar with the inventory items. Prior to orders being placed with vendors, counts of stock need to be established. Software programs are able to determine order quantities based upon par balances and sale figures; we highly recommend this implementation. Whether your ordering system is performed with a pencil and paper or by computer, its purpose is to:

  1. Provide reports of what is needed.
  2. Provide reports the specified products.
  3. Provide reports of vendors and contact information.
  4. Provide reports of prices.
  5. Provide a historical report of prices.
  6. Provide a method for the ease of order placement.

Keeps these critical points about inventory in mind:

  • Inventory amounts. The more you have in inventory, the harder it is to control.
  • Shelf life for perishables. Meat, produce and seafood will only last 2-3 days, so do not order too much of these products at a time.
  • Excessive inventory. It ties up your cash, hindering cash flow.
  • Extra food. Having extra food on hand tends to lead to over-portioning and is easier for theft.
  • Inventory turnover. Ideally, the entire food inventory should be turned every 5-8 days.
  • Vendors. Schedule vendor representatives visits so you are not interrupted.
  • Standing orders. Consider placing standing orders for regularly used items.
  • Consider using one "main vendor." If you receive most of your product from one vendor, you will spend much less time on purchasing, there will be fewer salespeople to deal with, there will be fewer deliveries each week and labor costs will be saved. You also will receive better service. As previously mentioned, most large vendors today have online ordering systems.
  • Check trade magazines and www.foodbuy.com for rebates available from manufacturers.
  • Join a buying group such as the one at www.foodservice.com. They have pre-negotiated man­ufacturer allowances available on over 10,000 food and food-related products from over 125 network suppliers from manufacturers like Sweetheart, Ecolab, Sara Lee and General Mills.
  • Warehouse buying clubs. Check out warehouse buying clubs such as Sam's Club, samsclub.com, Costco, costco.com and Restaurant Depot, www. restaurantdepot. com.
  • Cash discounts. Many purveyors provide cash discounts if payment is made early, such as "2/10, net 30." With this, a 2-percent discount may be taken if payment is made within 10 days. Cash discounts are worth taking; a restaurant that purchases $500,000 per year and takes a 2-percent discount will save $10,000.
  • Alternatives. Don't automatically use fresh fruit and vegetables if canned alternatives can be used without cutting back on meal quality. Canned tomatoes, artichoke hearts, chili peppers, pears, etc., can all be used in many meals without a big loss in flavor, and the trade off is a big drop in price and spoilage rates.

Topics: food inventory, Food Storage, Food control