For the majority of restaurants, food cost is second only to labor in terms of an overall liability. It goes without saying that steps need to be taken and measures employed to ensure that this element of the budget does not get out of control. As in any business, it's all about the bottom line.
Each business has its own particular stresses and strains and while all retail establishments carry stocks of some kind, restaurant inventory control is very important in this arena as in this case if you're not careful your goods will perish. Poor management control over the several hundred different types of raw food in stock will soon lead to wastage and wasted money.
Good restaurant inventory control starts and finishes at senior management level. It is important not to get too many people involved in the process, as this by itself can lead to an overall waste. Delegate by all means but make sure that you have a very strict procedure in place to account for the oversight, for measurement and for the ordering process.
While a good eatery will stand or fall on the quality of its food and it's important to have all your menu items available at all times, remember that all this food represents a cost until it is prepared and delivered to the client. You need to practice the process of containment and come up with a system to ensure that you are stocking just the right amount, not too little and not too much.
For some reason we tend to put less value on something if we can see that there is an abundance of it available. Scarcity seems to focus our minds more and when it comes to restaurant inventory control your aim should be to have just the right amount and not too much, as well as going out of your way to educate your workers in the values of strict portion control.
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.
Restaurant inventory control is but one element and only part of what it takes to manage and market your establishment well. Newcomers or those who have some experience could really benefit from seeking the services of experienced industry consultants to help them hone their own skills. - 30544
Each business has its own particular stresses and strains and while all retail establishments carry stocks of some kind, restaurant inventory control is very important in this arena as in this case if you're not careful your goods will perish. Poor management control over the several hundred different types of raw food in stock will soon lead to wastage and wasted money.
Good restaurant inventory control starts and finishes at senior management level. It is important not to get too many people involved in the process, as this by itself can lead to an overall waste. Delegate by all means but make sure that you have a very strict procedure in place to account for the oversight, for measurement and for the ordering process.
While a good eatery will stand or fall on the quality of its food and it's important to have all your menu items available at all times, remember that all this food represents a cost until it is prepared and delivered to the client. You need to practice the process of containment and come up with a system to ensure that you are stocking just the right amount, not too little and not too much.
For some reason we tend to put less value on something if we can see that there is an abundance of it available. Scarcity seems to focus our minds more and when it comes to restaurant inventory control your aim should be to have just the right amount and not too much, as well as going out of your way to educate your workers in the values of strict portion control.
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.
Restaurant inventory control is but one element and only part of what it takes to manage and market your establishment well. Newcomers or those who have some experience could really benefit from seeking the services of experienced industry consultants to help them hone their own skills. - 30544
About the Author:
Author Jose L Riesco teaches the most effective methods for getting more people into your restaurant at www.myrestaurantmarketing.com. Learn more about restaurant inventory control here.
