Stock ties up money until it is sold. Look at what customers buy often, what stays on the shelf and which products need careful storage or have expiry dates.
Keep a simple purchase-and-sales record for your main items. For food, pharmacy and perishable businesses, follow the safety and licensing rules applicable to your activity. This guide does not replace sector-specific requirements.
Before a seasonal purchase, consider supplier payments, expected demand and the time needed to sell the goods. A larger stock order is not automatically a better business decision.
Try a weekly review: identify fast-moving items, slow stock and items nearing expiry. Ask your branch about available business-awareness initiatives without assuming a specific course is currently offered.