It may not look like it, but those boxes sitting on your shelf are actually stacks of money. Use the Sling app to schedule a few employees to take a count before the restaurant opens in the morning or after it closes at night. Keep in mind that you should never try to conduct an inventory count during hours that your restaurant is open. If, at any time, you feel like things are getting away from you, go back to counting once a week. If you feel like you still have control of your inventory after counting every two weeks, try counting once a month. We suggest checking once a week for one month, then checking every two weeks the next month. For yet others, taking inventory once a month works best. Although, for some restaurants, taking inventory every two weeks is ideal. 6) Check Inventory On A Regular BasisĬonduct a thorough inventory check once a week if possible. There’s no way to tell if you’re healthy unless you get an accurate count. It’s like estimating your blood pressure numbers by counting your pulse with your fingers. It’s all too easy to look at the shelf and say, “Yeah, that’s 10 boxes of pasta,” when, in fact, it might be nine full boxes and one that is all but empty.Įstimating doesn’t give you a clear picture of what’s going on in your restaurant. It’s going to be a lot of work, but make sure to actually count everything when you take inventory. Wait until you get down to one or two bags before ordering another bag for delivery the next week. Don’t order them again until you get back to a more manageable level.įor example, if you use one bag of sugar per week but suddenly find yourself with five bags of sugar on hand, don’t order any more for a while. If you see certain supplies begin to pile up, take them off your next order. Surplus in your restaurant’s inventory is a bad thing, especially for perishable items. It also prevents you from missing a box of perishable supplies here and there, which can lead to spoilage and a total loss of money for that product. This ensures that you always use up older goods before digging into new arrivals. Pull old product to the front of the shelf.FIFO stands for “First In, First Out.” In other words, when you stock your shelves, you should: The best way to organize your restaurant’s inventory is by following the FIFO rule. Communicating with one person or your whole team.Sling can do all this as well as a myriad of other features, such as: It can also show you when each employee has time to learn about inventory. It can show you who’s worked what hours during the week and what hours they will work in the future. But when is the best time to schedule this kind of training? That way, there’s more than just one or two people who understand how supplies are stocked, used, and tracked. One of the best things you can do to get the most out of your restaurant inventory management is to schedule your employees for inventory training. 2) Schedule Your Employees For Inventory Training When you have these issues under control, your restaurant will be much more financially healthy. Restaurant inventory management gives you a clearer picture of where you can improve other aspects of your business, such as food waste, over-ordering of supplies, and cost of goods sold. But you can’t determine overall business health as a result of just one number. The more money the healthier the business. Many managers base their restaurant’s financial health on money in the bank. But in this article, the experts at Sling get specific and reveal everything you need to know about restaurant inventory management. We talk about inventory management in our articles 6 Types Of Inventory For Business and 8 Inventory Management Techniques That Will Save You Money. 8 Tips For Effective Restaurant Inventory Management But what about other issues, like food waste, supply theft, and controlling costs? How are you going to keep those matters in check? The answer is easier than you might think: restaurant inventory management. With its powerful suite of cloud-based tools, Sling can help with a big chunk of those concerns. Marketing, staffing, supplies, daily operation, and scheduling, just to name a few. As a restaurant manager, you have a lot on your plate.
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