Important: A full inventory count should always be carried out when your store is closed. This ensures that no items are counted twice, or sold after they have been counted.
Preparation
You must prepare counting at HO, that is create counting worksheets for all stores.
Scheduling
HO must be able to schedule a partial counting in advance, for example for an item or a group of items that should be counted daily, weekly, and so on. HO should be able to plan out the year and for the teams so they can see what they need to prepare and count.
Log
HO must be able to see if and when counting has been performed in the stores.
Before you begin: If you are planning partial inventory counts, make sure you have set up your products with Item Categories, Product Groups, and Vendors to help you refine your filters.
To schedule a new inventory count
- Create a new count.
- Select which store your inventory count is for.
- Set the date and time for the inventory count (this will default to today's date, and cannot be in the past).
- Give your count a descriptive name (something that will tell you what you are counting or why).
- Select whether the count will be a full or a partial count.
For a Full Count:
- Confirm the count and your count will now be scheduled.
For a Partial Count:
- Use the filters for your inventory count. This will filter on:
- Item Department
- Item Category
- Product Group
- Vendor
- Individual product names
- Area
It is important to understand how the filters work. For example:
- Filter on Item Department NONFOOD. All products within the Item Department NONFOOD will be added to the count.
- Then, if you also filter on Item Category WOMEN, all products that do not have the Item Category WOMEN will be removed from the count.
You can also add individual products to your partial inventory count.
Once you have added all the items you wish to count, click Confirm to save your scheduled count.