When conducting stocktakes in your pub, you have two different counting methods available to ensure accurate inventory management. Each method serves different purposes depending on the type of stock you're counting and how your suppliers or brewery partners require the information to be reported. Choose the method that best suits each product category for the most efficient and accurate stocktaking process.

Tenths
This is the traditional pub stocktaking method. When counting in tenths, you're estimating how much liquid remains in each bottle or container as a fraction of ten equal parts.

How it works:

• Look at the liquid level in the bottle
• Estimate what fraction remains out of 10 equal parts
• Record as: 10/10 (full), 8/10, 5/10 (half), 2/10 (nearly empty), 0/10 (empty)
• Most stocktakers round to the nearest tenth for speed and consistency

Best for: Spirit bottles, wine bottles, and any products where you need to estimate remaining contents visually. This method is widely understood by pub staff and accepted by breweries and suppliers.

Measure
This method allows you to count stock in custom units that you define based on your specific needs or supplier requirements.

How it works:

• Set your preferred counting unit (e.g., whole bottles, cases, litres, pints, etc.)
• Count stock in these exact units rather than estimating fractions
• Examples: "12 bottles," "3 cases," "24 pints," "15 litres"

Best for: Bottled products sold by the case, draught beer measured in barrels/kegs, soft drinks in exact quantities, or when suppliers require stock reports in specific units.

Key difference: Tenths estimate remaining contents in opened containers, while Measure counts exact quantities in units you choose. Use tenths for partially consumed stock, and measure for unopened/whole unit counting.