In terms of financial liability, the cost of food is second only to your labor costs when running a restaurant. It is therefore vitally important to ensure that you have complete control over this element, as it goes right to your bottom line.
While every business has its operational costs and most retail establishments have to carry stocks of some kind, restaurant inventory control is particularly important as in this case the goods are very perishable. It is not uncommon to have several hundred different types of raw food product in storage at any one moment and with poor management you can end up wasting a lot of this.
Senior management are ultimately responsible for good restaurant inventory control. They should ensure that not too many people are involved in the entire procedure as the more complication the more chance of waste. Delegation is always necessary but there should be a strict procedure in place to take into account measurement, handling and ordering.
The quality of the food is of ultimate importance in a good eatery and if you advertise something you should go out of your way to make sure it is available at all times. Never forget though that each item of food represents a significant cost until it is prepared and delivered. Contain these costs through a system designed to stock just the right amount of food for optimum delivery.
It is unfortunately true, but as human beings we tend to place less value on anything that we have an abundance of. This is true when it comes to restaurant inventory control and your primary goal here should be to ensure that you can train all your workers in the values of portion control. This is also another reason why you should not have to much of any particular item in stock at any time.
Your storage room should be a significant focus of your attention as if you use proper oversight to keep the inventory level perfectly balanced you will end up with less wastage, less spoilage, less theft, optimum portion control and a better bottom line.
There is a reason why chain restaurants are said to be up to three times more profitable than some independent restaurants and you would do well to find out why. Look at their policies and procedures and you will see that stringent restaurant inventory control is at the very top. If you do not do so already, take a leaf out of their book and do a full food cost calculation every week instead of maybe every month. You will invariably be more efficient.
In the food and drink industry there are a great deal of pitfalls ahead and experienced industry consultants are available to help advise in all areas, including restaurant inventory control. Remember that this is but one element of a complex multidimensional operation. - 30543
While every business has its operational costs and most retail establishments have to carry stocks of some kind, restaurant inventory control is particularly important as in this case the goods are very perishable. It is not uncommon to have several hundred different types of raw food product in storage at any one moment and with poor management you can end up wasting a lot of this.
Senior management are ultimately responsible for good restaurant inventory control. They should ensure that not too many people are involved in the entire procedure as the more complication the more chance of waste. Delegation is always necessary but there should be a strict procedure in place to take into account measurement, handling and ordering.
The quality of the food is of ultimate importance in a good eatery and if you advertise something you should go out of your way to make sure it is available at all times. Never forget though that each item of food represents a significant cost until it is prepared and delivered. Contain these costs through a system designed to stock just the right amount of food for optimum delivery.
It is unfortunately true, but as human beings we tend to place less value on anything that we have an abundance of. This is true when it comes to restaurant inventory control and your primary goal here should be to ensure that you can train all your workers in the values of portion control. This is also another reason why you should not have to much of any particular item in stock at any time.
Your storage room should be a significant focus of your attention as if you use proper oversight to keep the inventory level perfectly balanced you will end up with less wastage, less spoilage, less theft, optimum portion control and a better bottom line.
There is a reason why chain restaurants are said to be up to three times more profitable than some independent restaurants and you would do well to find out why. Look at their policies and procedures and you will see that stringent restaurant inventory control is at the very top. If you do not do so already, take a leaf out of their book and do a full food cost calculation every week instead of maybe every month. You will invariably be more efficient.
In the food and drink industry there are a great deal of pitfalls ahead and experienced industry consultants are available to help advise in all areas, including restaurant inventory control. Remember that this is but one element of a complex multidimensional operation. - 30543
About the Author:
Author Jose L Riesco teaches the best methods for getting more visitors to your restaurant at www.myrestaurantmarketing.com. Find out restaurant inventory control here.
