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Restaurant Inventory Management

Your Guide to Improving Your Restaurant Inventory Management

Reports show that 10% of food purchased by restaurants is ultimately wasted due to poor inventory management. This means that 10% of a restaurant’s food isn’t turning a profit whatsoever.

This is a huge issue as restaurants are bleeding money because their restaurant inventory management isn’t what it should be. This may seem small at first, but even a little waste can add up over time.

This kind of waste can result in significant financial issues as what you are buying isn’t turning a profit. Keep reading to find out how to improve your restaurant inventory management and start saving money.

Know What You Have on Hand

Any restaurant that wants to cut back on waste needs to know what it has. You will always end up wasting your raw materials if you are not up to date on what stock you have right now.

This is why every restaurant should have a regular stock management in place where the restaurant stock is looked over. This needs to be done to see what needs to be bought as well as what needs to be used.

Keeping track of stock is such a simple solution and yet so many restaurants fail to regularly do this. Every week, someone should be in charge of evaluating what is in the restaurant and what needs to be used soon.

This can also help to track what items you are not using regularly enough. Keeping track of your stock can help you to better manage what you buy and bring into the restaurant so nothing is wasted.

This is why you should keep lists of how quickly things are being used and what is being thrown away. These will show what is used up, what isn’t used up, and what you need to actually stock up on.

A small step like this will help you to increase profit as you are wasting less. It also means that your money isn’t wasted on food that is going to lead to restaurant waste.

Clear Out Slow Moving Products

When you are taking stock of what is in the restaurant, you should also pay attention to what needs to be cleared out. Certain items may be getting older and need to be used up as quickly as possible.

Make sure the restaurant is using these items before using newer ones. So if you have carrots that are getting older, start using those carrots, don’t open the new bag you bought this week.

You can also create weekly specials that use ingredients that are in dire need of being used up. This is a great way to clear out slow-moving items before they go bad and lead to waste.

Don’t just use up these items, though, keep track of what is slow-moving in your inventory. If an item keeps getting wasted, you may want to stop using it as it isn’t in demand.

Review Your Recipes

Many restaurants tend to get hung up when it comes to their recipes. Recipes can often lead to restaurant waste if they are just not a good fit for your crowd of customers.

Stock management is closely linked to recipes as you have to keep all of these different ingredients on hand. If a recipe isn’t popular, the stock will suffer as items go unused.

This is a serious issue that can lead to waste and profit loss as you are paying for items that go unused. This is why many restaurants end up having to downsize their menu to make it easier to keep ingredients on hand.

You can also counteract waste by creating recipes that all call for the same ingredients. This way, if one recipe isn’t as popular, those ingredients will just go towards another recipe.

If you notice that your restaurant is experiencing a lot of waste, it may be due to poor recipes or having too many of them. You may want to downsize or adjust recipes so that they call for similar ingredients.

This is another important part of restaurant inventory management if you want to cut back on waste.

Use the Same Staff to Do Inventory

When you have staff members go to do inventory each week, make sure you use the same staff. By doing this, you are eliminating confusion and ensuring that the job will get done.

This is important as it helps the job to be done right every time as they know exactly what they are doing. This is especially important if you use stock management software that they need to be familiar with.

You don’t want to have to teach all of your staff the stock management software. It is best if you just have a few who understand what they need to do and can do it every week.

This helps to reduce mistakes that could lead to restaurant waste if things end up overlooked.

Monitor Wasted Food

If you have noticed a lot of food waste in your restaurant, you need to monitor the waste that is happening. This can help you to see the cycles of what is being wasted.

Keep a list of all of your stock that is being thrown away and look at it after a few weeks. What is routinely going to waste because it isn’t put to use?

Are there items that are being overlooked, or are they just not needed for the dishes? These are important questions to ask yourself to limit restaurant waste.

Ways to Improve Your Restaurant Inventory Management

Every restaurant wants to improve its restaurant inventory management. Inventory management is important as this can help you to increase profit and reduce waste.

This is why it is so vital that you have a system in place to reduce restaurant waste and reduce profit losses.

Do you want to get control of your restaurant’s inventory management systems? Contact us today at Truffle Systems to discuss how we can help your restaurant to run smoother.