Restaurant inventory is a procedure for monitoring the supplies and ingredients available. The process helps prepare a budgeted supply, food, and beverage orders. Managing inventory is critical as it allows a restaurant to have successful daily operations and make profits. Organizing your food and supply inventory requires a commitment, which will minimize the wasting of food and save time. The below piece provides information about how to organize a restaurant inventory.
1). Utilizing a POS System and Taking the Stock Details by Hand
This is a digital inventory system that comes with numerous benefits, including reports of order planning, automated stock details based on clients’ orders, data forecasting, and integrated accounting. The POS system does not account for inventory losses in events such as spillage, spoilage, incorrect or inefficient preparation of foods or drinks, theft, and resolutions to customer complaints. The system cannot account for the above scenarios, and therefore, that information has to be placed manually into that system. Taking the stock details by hand will thus provide an accurate report.
2). Have a Consistent Schedule
When you follow a specific schedule, you will understand how to utilize your supplies and ingredients. You will be keen to check on perishable consumables and daily used ingredients. You can count bulk items and non-perishables lesser times because they cannot spoil faster. After some period, you will discover a pattern on which your inventory is being used and can therefore decide to adjust your menu and orders to follow this pattern.
3). Adhering to the First In, First Out Method (FIFO)
This method requires that the stock received first be stored in cold and best storage facilities to avoid spoilage. This method also provides that the inventory received earlier should be used before using a new inventory. FIFO has another way of reducing food spoilage, whereby there are FIFO dispensing containers specifically made for food storage.
4). Come up with a Sheet for Wasted Food
This sheet will indicate where unaccounted inventory in terms of food waste goes. It will give you a chance to bring solutions for wasted foods. If there is a significant loss through food spoilage, devise ways to minimize that waste. Reducing supplies or cooking limited food are the best methods to reduce waste.
5). Utilizing Inventory that is about to be a Waste
Sometimes, you can find out that some of your stock is almost going bad. You can utilize this inventory by preparing unavailable orders with them. You can offer such a menu at special offers for them to find clients. It will enable you to avoid food waste and gain extra sales.
6). Use of Past Inventory Records to Make Orders
It can help you establish orders that will avoid waste. Your POS system will give you clear information that can easily predict what to expect, hence making wise decisions.
Organizing your inventory is essential regardless of the size and class of your restaurant. Consider reevaluating carrying costs and menu prices to make good profits.
