When managing inventory of supplies and food within your restaurant it is important to keep in mind the economic benefit of a thorough inventory. When done correctly inventory can minimize food waste and save money. Here are a few tips that will help you manage your inventory in a more consistent manner.
Have same staff member(s) track inventory
You can do this by designating a few people to track your inventory. This will make it easier to identify inconsistencies. To ensure accuracy make sure to accurately train staff. Offering employees bonuses as a result of inventory savings, is a great incentive and will help to lower costs.
Following a consistent schedule
This can help you accurately understand how much of your ingredients and supplies are utilized during specific time periods. After a while you should start to adjust your orders or menu offerings as necessary.
Follow the first in first out method
The first in first out method is using the items received first, first. You can easily do this by using labels or dating products, also by stocking items from back to front. This will help to minimize food spoilage.
The importance of inventory management is obvious, especially once you start saving money. Try these tips out and see if they work for your restaurant!
