● Team spirit: inventory is an operation process in which all the staff of the store participate. In order to reduce the loss of closure and speed up the time of inventory, all departments of the supermarket must have a good sense of cooperation and coordination, focus on the overall situation, and make the inventory as planned.
Generally, the inventory of goods is conducted once a month, and the inventory team is responsible for the inventory of each store. In order to ensure the efficiency of commodity inventory, three principles should be adhered to:
● The principle of selling price inventory is to take the retail price of goods as the basis of inventory, control the inventory of goods by the amount of retail price, and determine the profit and loss of goods and retail errors in a certain period through inventory.
● The principle of immediate inventory counting is to make inventory at any time during business. "Stop business" and "inventory at the end of the month" are not necessarily the correct inventory. Supermarkets (especially convenience stores) can make inventory during business and can do it at any time.
● The principle of automatic inventory taking is to use modern technical means to assist inventory taking. For example, a handheld terminal can be used to complete ordering and inventory taking at one time, or a cash register and a scanner can be used to complete inventory taking.