Treat the year-end review as a comparison: what you assumed in January against what is true now. The checklist gives you seven sections, four worksheets and a last page for the three changes you will make.
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What's on it
Each section opens with a line on what to look at, then the checks to tick. Four end in a worksheet where you write the difference down, two leave space for what you found and what changes, and the last asks three questions about the tools you use.
Your layout was built for the orders you expected, so walk the floor and see whether it fits the orders you got. Check the zones for making, packing and shipping, how raw materials are stored and labelled, and where problem orders go. It ends with space to write what you found and what changes.
If your most experienced person were off for a month, could someone else make your products? The checks cover your SOPs, your training and a documented BOM for every product. The worksheet has you pick your best seller and compare its recipe with what the last four batches actually used.
Set what your records say against what is on the shelf. The checks cover how materials, usage and reorder points are recorded, when you count and how you review shrinkage. The worksheet starts with the three items that hold the most stock value, and you write down your count before you look at the records.
Mark last January's forecast against what actually sold, or use this year's sales as your baseline if you never wrote one. The worksheet has you name your three biggest months and what made each one big: a launch, a holiday or one large wholesale order.
Customer messages record every time your stock, product pages or promises did not match what someone expected. Read a month of them as data, and check that your policies are written down and visible on every channel you sell through. It ends with space for what you found and what changes.
If your costs moved, your margin moved with them, whether or not the price on the page did. The worksheet sets each best seller's cost per unit last January beside its cost now, with the price and the margin now, using your average sale price with discounts included.
A spreadsheet that coped with twenty orders a week may not cope with two hundred. Answer three questions in your own words: how long your last stock count took to reconcile, how many people can update the sheet without breaking it, and whether it will hold up if you grow next year. Then check that your team has the access they need, and that a new hire has a clear path through every tool.
The printable covers seven of the guide's nine steps. The other two, reviewing your costs and cash and staying on top of new regulations, stay in the guide.
Run it before your year ends, while there is still time to act on what you find.
The checks are about what you can still change: your layout, your reorder points and next year's prices. Run it while those changes are still ahead of you.
Production, shipping and customer messages each see what the records miss. Page four has room for the three changes that matter most, each with an owner and a date.
Page four also has a Q1 to Q4 tracker for the two checks worth repeating: count the three items that hold the most stock value, and re-cost your best seller at today's prices.
A review that only produces a total can't tell you where your records went wrong, or why. So the checklist asks you to count a few items, set each count against your records, and write down the difference. Every line that does not match is a finding: a missed check-in, a batch that used more than its recipe says, or damage nobody logged.
Cost works the same way. Write down what each product cost per unit last January next to what it costs now, and the gap is what happened to your margin, whether or not the price on the page changed. The pricing worksheet has a column for each, with the margin formula underneath.
Our year-end inventory checklist guide works two of these through with worked examples: a recipe that calls for 500 g of shea butter but averages 8% over on the floor, and a hand cream re-costed at today's prices. Read it next to the printable or on its own.
The checklist has seven sections: your production space, production processes, inventory tracking, sales forecast, customer service, pricing and technology. Four have a worksheet to fill in: a BOM check, a stock count, your three biggest months and a re-cost of your best sellers. The last page has room for the three changes you will make, with an owner and a date for each.
Use the checklist before your year ends, while there is still time to act on what you find. Most of the checks are about what you can still change, such as your layout, reorder points and prices for next year. Page four also has a quarterly tracker for the two checks worth repeating: count the three items that hold the most stock value, and re-cost your best seller at today's prices.
No. The checklist is a printable PDF you fill in by hand, and the checks work with whatever holds your records now, whether that is spreadsheets, another system or a notebook. The comparison needs two things: a count of what is on the shelf and a record of what you expected to find. A system that keeps your records as you go makes the comparison quicker, but the checklist works without one.
Yes, for the items that matter most. The count worksheet is built for the three items that hold the most stock value: you write down what you counted before you look at what the records say, then the difference and the reason. For a count of every item, use it alongside our inventory count sheet template.
The checklist is built for small-batch product businesses and small manufacturers: teams that make things in batches, hold materials and finished stock, and sell through one or more channels. The checks assume you have a production space, recipes or bills of materials, and some record of what you expected to find, even if that record is a spreadsheet.
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Next step
If your records live in separate spreadsheets, the review starts with rebuilding them.
Stocksmith keeps your materials, batches, costs and sales in one place, so the records side of the comparison is ready whenever you count.
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Guide
The full guide behind the printable, with worked examples for the BOM check and the pricing re-cost.
Free Printable
A printable stocktake sheet with columns for product, SKU, location, expected quantity and counted quantity, so a physical count records what is on the shelf before anyone looks at the system figure.
Free Template
Count a rotating subset of stock every week instead of everything once a year, and catch drift as it happens.