What if saving $5,000 a month only took 15 minutes a day?

Want tighter inventory control without adding staff or overtime? Spot checks take just 15 minutes per manager shift and can save restaurants thousands each month.

Here’s the streamlined playbook:

WHAT IS A SPOT CHECK?

A quick, unannounced count of a few high-risk items (rib-eye, liquor, cooking oil). It doesn’t replace full inventory—its job is to catch problems before they snowball.

WHY THEY WORK

• Catch errors & shortages early → fewer 86’s

• Deter theft or misuse → clear deterrent without cameras

• Verify POS accuracy → confidence your numbers match

• Build accountability → staff know counts are watched daily

5-STEP IMPLEMENTATION

1. DEFINE THE ROUTINE

• Cadence: daily or 3×/week

• Owner: Manager-on-Duty (MOD)

• Log: 1-page checklist or shared Google Sheet

2. TARGET THE RIGHT ITEMS

• High-dollar (steak, seafood, spirits)

• High-waste (produce, sauces)

• Fast movers (chicken, cheese, oil) Rotate so nothing gets predictable.

3. BENCHMARK AGAINST THE POS

Count → compare to system on-hand → flag discrepancies (+/-2 %).

4. KEEP IT RANDOM

Vary days, times, and items. Surprise is the safeguard.

5. ACT ON THE DATA

Look for patterns—same shift, same item? Adjust ordering, retrain, or dig deeper.

PRO TIPS

• Manager or trusted lead should perform every count.

• Log each check (paper or digital) for an audit trail.

• Use findings as coaching moments on portioning and storage.

BOTTOM LINE

Spot checks cost nothing but consistency. Paired with full inventories, they create a leaner, more secure operation—no extra hires or fancy software needed.

Need a head-start? Reply “Spot Check Template” and I’ll send you the ready-to-use sheet.