Running a restaurant business on a large scale is challenging. Along with managing customers and staff, you’ve to deal with inventory management. A single mistake of food theft and waste, improper storage, and gaps in inventory logs are the core reasons that cause even the most popular restaurants to fail. Like Cork & Knife Clovis, you can overcome such issues through some effective solutions. You must know what mistake you can commit and how to overcome it.

Infrequent Counts

Restaurant inventory management refers to the accounting and food cost balancing. You’ll have to re-calculate the overall cost and expenses weekly to understand where you've made a mistake. Streamline your storage locations where you’ll need to organize products together for expedited counts. Like Cork & Knife Clovis, schedule your counts constantly.

Failing to Organize the Ordering Method

The level of customer inrush varies at your restaurant. Whether you’ve bulk orders or not, organize the ordering lists. It will save not only your time but also your money. Failing to streamline this process will affect your marketing, food making, and customer service endeavors. Categorize your restaurant inventory list with the sections of a list of all items in an order, storage location, and includes pars. It doesn’t matter if you use an excel sheet or high-tech software. Like Cork & Knife Clovis, avoid rushing through orders because it doesn’t let you count on-hand inventory appropriately.  Use a proper budget system to monitor your spending and manage inventory by striving to keep an average of only a week of inventory value on hand. Otherwise, it will encourage theft and leads to overuse and spoilage.

Inappropriate Storage Management

A well-maintained storage system is a core reason for your food inventory management system. It supports the loss of merchandise, specifically through spoilage. Maintain your sanitation standards strictly to overcome spoilage. Keep the storage area clean physically and the items together. Keep the newer stuff back and the older one in the front. Check the product’s expiration date before using the old ones—label and data everything.

In a Nutshell

These tricks will help boost your restaurant inventory management and avoid related mistakes. You enhance the profit and sales and make marketing efforts successful by organizing your data and monitoring other operations. Like Cork & Knife Clovis owners, incorporate restaurant accounting, inventory, and operation management software into a cloud-based, all-in-one platform.