Managing your restaurant’s supply is an essential part of running an accomplished business. It involves various processes to keep track of your restaurant’s stocks, supplies, and other different things in the depositary at all times. What’s in your restaurant's inventory management at any given moment and having an ideal system to keep it in check, helps you make better commitments. Whether it comes to making future orders, deciding how much inventory to keep in-store, or the number of items in the stockpile…all these decisions can be made in a much more instructed way. In long term, these resolutions can bring higher profits for your business.
You need to train your employees to be able to use the POS software system easily without any issues. Apart from this, make sure that they’re inspired to come up to you with plans for changes to improve the system too.
Organize your racks better
Most profitable restaurants' inventory management follows the FIFO formula: - First In, First Out. What this means is to arrange the various zones in your pantry self according to how long things have been in the depositary. Suppose you have a shelf of spices in the depositary. The ones that are right in the front of the shelf are the ones that were purchased the earliest. In this way, rotating items on your racks leads to the slightest spoilage.
Take decisions about orders in the future using past data
Every two or three months, take certain time out to analyze your restaurant's inventory management performance. Use your POS software system to review how you’ve managed your supplies. Did you have a profit more than the previous month? Analyzing this data can be beneficial when it comes to making resolutions for future use. It makes sure that you don’t make the same errors repeatedly and ultimately implements a solid supply management system.
Try to keep food wastage at low
To generate a spirit of low wastage at work, put on posters and notes in your kitchen to remind your staff to be careful of their choices. These constant indications in your restaurant's inventory management can help a lot in changing practice and bringing about a sense of strictness when it comes to food wastage.
Be mindful of your menu
When it comes to making the most of your supplies it is best to keep your costs in control. And a way to make the most of your food supplies is to design your menu appropriately. Run away from individual menu items depending on ingredients that can’t be used up in any other dishes. This is obligated to lead to wastage. Instead, find dishes that use a common base.
The suggestions we’ve given you will help you create an accomplished system that works for your restaurant.
Good luck, BTRSTRO.