Operating a restaurant business comes with various responsibilities. The most crucial factor is to ensure effective management of the inventory. If you do not monitor it closely, then you may lose a considerable amount of money in the long run. Read on to learn more about restaurant inventory management.
What Is Restaurant Inventory Management?
Restaurant inventory management keeps track of raw and processed goods. This guides the business owner to plan well and avoid wastage. Today, companies can now manage inventory through a kitchen display system technology that allows you to monitor the inventory electronically instead of the traditional ways of using inventory sheets.
7 Ways to Effectively Manage Restaurant Inventory
Check stock every time
Restaurant stock keeps moving in and out based on the level of services provided in your business. In this case, you need to keep checking the stock regularly to ensure you have enough.
Checking stock isn’t an easy task. You may want to use a kitchen display systems technology that enables you to check the available stock levels in the morning as you clock in and when clocking out.
Keep the space organized
To keep the kitchen organized, put items into containers. Label and date each container and store them in a dry area. However, note that each food item has a designated storage area. For instance, perishable goods are better stored in a refrigerator or a cool place to keep them fresh. If you keep the stock organized, you can quickly identify each item anytime you need it.
Keep a tab on the shelf life
Most goods have a shelf life, and you need to use the goods before the expiry date. Keeping a close eye on the inventory will help you identify and sort the stock based on the shelf life to avoid wastage and losses.
Also, checking the shelf life will help you avoid selling stale food to customers. This can result in health complications, and you also risk losing your business if you do not offer healthy and quality services.
Train all your employees
Even if you hired highly skilled staff, ensure you keep training them on how to handle the inventory. For instance, every team should give a detailed report of the stock showing daily after clocking out. The staff should highlight the major issues experienced and propose what the management should do to offer better services.
Apply the FIFO rule
When new items come in, your staff might be tempted to use the latest items and ignore what has been in stock for some time. This is risky. It can lead to many losses, especially when the old things stay more than the shelf life. You won’t be able to use the goods, which means you will not recover the money you invested in purchasing the goods.
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Maintain a consistent schedule
Creating a daily schedule to monitor how your staff utilizes the supplies can help you keep up with the inventory and devise new ways to make it better. You can create a separate list of perishable and non-perishable goods and count them weekly. This enables you to see patterns and make changes where applicable.
Track daily sales reports
There are high possibilities that you make sales each business day in your restaurant business, unlike other businesses where you can sit the entire day without making any sales. In this case, you’d want to ensure you track all sales at the end of each day. This will help you determine the progress of your business and know what is lacking in the inventory.
The Bottom Line
Using the tips above can help you make the most out of your restaurant business. It enables you to provide satisfactory services to your customers and generate more sales.