Cycle counts for meat, dairy, deli, fruit, produce, bakeries and restaurants: fast, at hours that don't hurt sales, and with a number you can use to control shrink.
With perishables, inventory changes every day: product expires, product is transformed (cuts, portions, baking) and product is lost. Counting once a year isn't enough. That is why we run frequent, short cycle counts focused on the highest-value, highest-shrink categories.
We agree with you on categories, frequency and timing — usually before opening or after closing, so we don't interfere with sales or the cold chain. We count with PDT terminals by unit or by weight, matching how you record stock, and deliver results immediately so your team can adjust orders and production the same day.
We serve supermarkets and grocery stores, butchers, bakeries, hotels and restaurants in Panama and the Caribbean.
With perishables, the difference between profit and loss is often shrink nobody measured. A cycle count makes it visible.
It depends on each category's turnover and value. The usual approach is to count the highest-value, highest-shrink categories (meat, dairy, deli) more often and space out the rest. We define it with you.
No. We work by sections and in short intervals inside cold rooms and display cases, at agreed times so we don't interfere with operations.
Yes. We count food and beverage storerooms, kitchens and bars in hotels and restaurants with the same method and accuracy.
Tell us which categories you handle and how often you want them counted.
