It takes effort to manage your supply and food inventory, but when done effectively, you can reduce food waste and save money. The seven ideas we’ve provided below will help you manage your inventory effectively. There is POS system to help you: stock management software malaysia .
1. Make use of a POS system and perform manual inventory
Numerous benefits of a POS system include automatic inventory tracking based on client orders, integrated accounting, order planning reports, and data forecasting. It does not, however, take into consideration additional causes of inventory loss, such as theft, customer complaint resolution, spills, food deterioration, or improper food or beverage preparation. Unless the data is manually entered, a POS system cannot account for the aforementioned conditions. Thus, conducting an inventory by hand ensures a more complete picture.
2. Utilize the same employee(s) to track inventory
Choose a few personnel, such as the management and the chef, to take your inventory. Inconsistencies will be simpler to spot as a result. Additionally, because they will be taking inventory on a regular basis, these staff members will eventually be able to recognise the trends and subtle differences in your particular inventory. Make sure you adequately teach workers on the procedure to guarantee the correctness of your inventory. Additionally, think about rewarding staff members with incentives for inventory reductions and let them know how effective inventory management affects your bottom line.
3. Follow a Regular Schedule
You can precisely estimate how much of your materials and supplies are used in a certain time period by adhering to a timetable. In contrast, non-perishables and bulk products can be checked once or twice a week. As an illustration, you might check perishables and popular ingredients every day. You’ll begin to see patterns as time goes on, and you may then modify your orders or menu selections as appropriate.
4. Adhere to the First In, First Out (FIFO) Principle.
To reduce food deterioration, arrange your facilities (cooler, dry storage, freezers, and shelves) according to FIFO and use the things that were delivered first. Choosing containers & dispensers that are designed for FIFO dispensing is another technique to guarantee that food is used before it spoils.
5. Make a Food Waste Log Sheet
A food waste sheet reveals where the inventory is going that is not covered by sales alone. Your inventory list will show you ingredients and supply quantities. This enables you to find replacements for missing components. For instance, if your chart indicates that a lot of food degrades, you may buy less or come up with creative methods to use the items. Servers may need to be extra careful when entering orders into your system if the chef constantly creates new dishes on the fly (resulting in a dinner that is thrown away because an employee entered the incorrect menu item).
There may be a place for this in your POS system, enabling you to submit data digitally.
Taking Restaurant Inventory: A Guide
Having trouble taking inventory? The methods listed above are a typical technique to keep track of inventory, even though there is no one-size-fits-all approach to taking inventory of the consumables and supplies in your restaurant.
