Counting everything at once is why stock takes get skipped: it is a long, disruptive job. Cycle counting is the practical alternative — count a small section frequently on a rota, so every item is checked regularly and no single count closes the shop.
Count your expensive and fast-moving items far more often than the rest. Meat, coffee and alcohol deserve weekly attention; napkins do not.
When a count does not match, resist the urge to simply overwrite the number. The discrepancy is the information. A recurring shortfall on one item, on one shift, is a pattern worth investigating before it is erased.
In Outale, adjustments require a reason code — cycle count, damaged, internal use, wastage, restock or other — and every change is written to an inventory history you can read back later.