Why is it essential to create a restaurant inventory system? The backbone of your restaurant business is your inventory because it will help your restaurant business stay afloat. Research indicates that 10% of food goes to waste before hitting a plate. If you manage inventory in your restaurant well, you reduce that 10%. An invetory system helps you keep everything on track and acts as a prevention tool to measure profitability for your business. When you keep track of what’s happening in your restaurant, you’ll know what supplies come in and go out, as well as any waste leftover. Once you understand your inventory, you should know which food goes faster and why it does.
The big question would then be, how do you manage your inventory?
Find the right system to manage inventory in your restaurant
The one thing you need to get out of the equation is guesswork, and the only way to do this is by getting a reliable POS system. A POS system is an inventory management software that will track and share your restaurant’s usage.
Invest in a tool that manages inventory in your restaurant
Manage inventory by food type or food supplier with a tool known as a par inventory sheet. A par inventory sheet will help you control how much of a particular item you supply in your restaurant. You can use this sheet to guide what and how much you should order for your business.
Organization = Success
When you’re in this industry, the last thing you want to do is get things mixed up for obvious reasons, such as avoiding food poisoning. Ensure you date and label all food in containers. All different types of food should have their own designated areas to set you up for success. When you’re organized, you’ll easily eliminate any expired foods or items that no longer work for you.
Train your staff to become inventory experts
The worst mistake you could make is not training all your staff to understand how the inventory works. At first, you might be the only one taking stock of what is needed or what is missing. Eventually, you’ll have a team that will work in shifts, and they should be able to give you a detailed inventory report before they clock out. This will also help keep things transparent because everything in the report would need to add up. Invest in a simple inventory system that will not be too complicated for your staff to learn.
Smaller operations will use a spreadsheet application to manage inventory, so you should also be familiar with a program like Microsoft Excel if you are responsible for ordering and inventory.
Know when to remove certain items off the menu
You can keep changing your menu and inventory based on the season. If it’s summer, your smoothies and milkshakes are more likely to sell than winter. Be ready to adjust your menu based on what your customers want in the season; before taking anything off the menu, analyze your profits and losses to make the best decision.
Have a daily handle on sales
The best practice is to track restaurant sales every day. It may seem monotonous to do so every day. Still, an essential part of maintaining a healthy inventory is quickly responding to slow-moving meals by including an offer or adding certain ingredients.
Have extra inventory in stock
The last thing you need is certain ingredients running out, especially if there’s a sudden weather change or a lockdown that would mean your suppliers can’t bring the relevant items you may need. Keep an inventory of the things that you regularly use or are constantly on-demand.
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