INCRESE YOUR RESTAURANT PROFITABLITY USING EFFECTIVE RESTAURANT INVENTORY MANAGEMENT
Managing your restaurant’s inventory well is an integral part of running a successful business. It involves different processes to keep track of your restaurant’s supplies, food items, and other miscellaneous things in storage at all times. When you know what’s in your inventory at any given moment and have a solid system to keep it in check, it helps you make better decisions.
Review your performance every month
Every month, take some time out to review your performance. Use your POS system to analyze how you’ve managed your inventory. Did you fare better than the previous month? Were there higher profits or losses? Studying this data can be helpful when it comes to making decisions for the future. It ensures that you don’t make the same errors again and ultimately implement a solid inventory management system.
A POS system can help you improve your inventory management by leaps and bounds. Tracking food wastage, current inventory levels, alerting you when a certain food item is running low…the perks go on and on! You also get to access all the data related to inventory with just a few clicks. This is particularly helpful when you’re trying to analyze your performance and making decisions about implementing changes at work.
In order to inculcate a spirit of minimum wastage at work, put up posters and notes in your kitchen to remind your employees to be mindful of their choices. These constant reminders in their workplace can help in changing habits and bringing about a sense of discipline when it comes to food wastage.
Analyze food wastage
When you’re looking into inventory levels regularly and keeping in check everything that comes in and goes out, you’re going to end up with a better idea of how much food wastage is happening. Once you’re aware of this, you can look into the matter and approach it differently. For instance, if there’s a particular item that is constantly not being used optimally, try to figure out why this is the case and what you can do to tackle it. You can decide to eliminate certain items, vary portion sizes, introduce more dishes using the same ingredients and reduce order size in the future, and so on.
Educate your employees about Inventory management
Honest communication is often the best way to tackle most things. Take the time out to educate your employees about how food inventory management is an extremely important part of running a successful business. Make sure that they’re aware that it can lead to higher profits and ultimately be rewarding for them too. Encourage them to take initiative to make the system better.