PLEASE NOTE - Our Stock Control for Wineries Course is a prerequisite for this course
Running a winery without tight control over stock and processes is costly - lost margins, production delays, and constant firefighting become the norm. This intensive 2-day course helps wineries move from reactive operations to structured, data-driven control using practical continuous improvement principles tailored specifically to the wine industry.
Designed for owners, managers, and key operational staff, the course shows you how to identify inefficiencies, reduce waste, tighten stock movements, and apply proven Lean improvement methods that work in real cellar environments. You’ll leave with practical tools and sample processes you can implement immediately to protect margins and support sustainable growth.
Who this is for
This course is designed for wine businesses that need to move to controlled, auditable, and scalable stock management.
It is ideal for:
- Wineries that have completed the Stock Control for Wineries course and want to deepen and formalise their stock processes
- Operations Managers, Production Managers, and Cellar Managers responsible for day-to-day stock movement and accuracy
- Financial Managers and Owners who need reliable stock data for reporting, costing, and decision-making
- Warehousing, Dry Goods, and Logistics teams involved in receiving, issuing, and transferring stock
- Growing wineries preparing for higher volumes, multiple SKUs, reworks, or third-party production
- Businesses implementing or optimising ERP / stock systems (WineMS, Sage, Pastel, Dynamics, etc.)
What this course involves
Many wineries struggle not because they lack stock systems - but because their processes are unclear, inconsistent, or undocumented.
This course addresses common advanced stock challenges such as:
- Inconsistent stock movements between departments
- Stock discrepancies between physical counts and system balances
- Poorly defined processes for reworks, relabeling, repacking, and write-offs
- Lack of control over dry goods, finished goods, and work-in-progress
- Stock errors caused by manual handling, unclear responsibilities, or missing approvals
- Difficulty training new staff due to undocumented or informal processes
- Inaccurate stock data impacting costing, compliance, audits, and financial reporting
Instead of “best guesses” and firefighting, this course gives you clear, structured, repeatable stock movement processes that actually work on the floor.
What you will gain
By the end of this course, you will walk away with practical, usable tools - not just theory.
You will gain:
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Advanced stock control frameworks aligned to real winery operations
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Sample stock movement processes for:
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Receiving
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Transfers
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Production movements
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Reworks and relabeling
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Dispatch and write-offs
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Clear role clarity: who does what, when, and why in the stock process
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Improved stock accuracy across dry goods, bulk wine, WIP, and finished goods
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Better alignment between operations, finance, and systems
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Reduced losses, discrepancies, and audit risks
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Confidence to scale operations without losing stock control
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A strong foundation for ERP system optimisation and automation
Most importantly, you will leave with process examples you can adapt and implement immediately at your winery.
Course outline
DAY 1
- Introduction and Context of Business Process Improvement
- Business Process Improvement vs Business Process Management
- Introduction to Lean Six Sigma
- DMAIC Methodology
- Identifying business processes
- Business Process Mapping
DAY 2
- Winery Stock Movement Example Processes Overview
- Practical exercise – Analysis and design of a service-based business process
- Practical exercise – Analysis and design of an operational/production-based business process
- Practical exercise debrief
Example Processes Included as a BONUS
- Dry Goods & Chemicals Purchasing & Receipt
- Bulk Wine Purchasing & Receipt
- Bulk Wine Sale & Despatch
- Bottling/Labelling Process
- Stock Transfer Process
- Sales & Despatch Process
What you'll get on the day
- Full-day seminar (09h00 - 16h30)
- Course Notes
- All kinds of hints & tips
- Certificate of attendance
- Full catering for the day including Tea breaks & Lunch
Click HERE to book online
Contact Marla on 082 410 4004 or email marla@thedivineprojecthouse.co.za for more information or team discounts!