Inventory is the foundational backbone of your restaurant. Your food inventory strategy keeps everything connected and organized – and one small mistake can result in a big difference to your bottom line.
Restaurants fail mostly due to mishandled costs and managing your profits begins with managing your inventory. While inventory management isn’t the most exciting part of running a restaurant, it’s a vital part of operating a sustainable and profitable venture.
We understand more than anyone – inventory management is tiresome and boring. We can’t promise to make it fun, but we can suggest helpful tools, systems, and tips for beginner restaurateurs to ease some of the pain.
So, the question is, how do you improve your Restaurant Kitchen Inventory?
Always take inventory before placing an order. This may seem like common sense, but if you forget to do it, you could forget to order items of critical importance.
Take inventory before or after a restaurant opens or closes. Taking inventory while orders are going in and out can result in confusion without an automated system.
Take inventory on a regular schedule. If you usually take inventory on Tuesdays and Fridays before the restaurant opens, you will see major fluctuations if you check inventory on those days after closing.
Calibrate scales. Some restaurants use scales to weigh and measure food when performing inventory. Staff should calibrate the scales on a weekly basis to ensure they remain accurate.
Use consistent measurement standards. When tracking inventory, managers should use the same data. Switching from pounds to kilograms or from number of boxes to number of cans will cause significant confusion and large fluctuations in inventory.
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