Group items by food category, so dairy with dairy and meat with meat.If your stockroom is overcrowded, order more shelving to avoid piling goods on the floor.Here are some space organizing strategies to keep in mind: Tidy up your stockroom and organize your items before you take inventory. Over-ordering items missed during the count – so, unnecessary costs.If your stockroom is a disaster, you’re setting yourself up for failure. 1) Clean and organize your stock shelves.
FOOD INVENTORY TEMPLATE EXCEL HOW TO
Now, the question is: how to do inventory in a restaurant?įollow these five steps for accurate inventory management. Restaurant Inventory Management How to Take Restaurant Inventory in Five Steps So it’s time to start caring about precise inventory management, because your restaurant’s survival literally depends on it. Shrinkage (liquor lost due to spill or waste) can also account for a significant part of your bottom line: 23% on liquor and draft beer, about 10% on wine, and 2% on bottled beer. When it come to internal theft, the stats are grim: 75% to 85% of all restaurant theft is committed by employees, accounting for up to $6 million in loss for U.S. And if that one disappointment becomes a second disappointment, then a third … that customer will stop going to your restaurant, and maybe tell their friends not to stop by either.Īccording to one report, businesses lose $62 billion dollars per year to bad customer service. Environmental Protection agency found that between 4% and 10% of food purchased by food service operations is trashed before reaching the plate.īad inventory management also leads to bad customer service – because nothing is worse than an unfulfilled food craving due to an 86’d item. Improper inventory management can lead to: It’s impossible to keep track of the flow of your goods without effective inventory management. Why You Should Care about Inventory Management So the next time you need to take inventory (which should be very, very soon), maybe it won’t seem so bad. While we probably can’t make inventory management fun, we can recommend the right tools and systems to take away some of the pain.īy the end of this article, you’ll know how to use your staff, spreadsheets, and technology to take restaurant inventory in the fastest and most efficient way. Restaurants fail primarily because of mismanaged costs, and managing your revenue starts with managing your inventory.Īnd let’s face it – with the rise in minimum wage that doesn’t seem to be slowing down anytime soon, your cost management strategies need to be pristine.īut we get it, inventory management is tedious and boring. Inventory management isn’t the most glamorous part of owning a restaurant, but it is a vital part of running a sustainable and profitable business. You probably didn’t open your restaurant because you wanted to spend time behind a computer fiddling with spreadsheets. We’re going to guess you opened your restaurant to cook great food for great people.
FOOD INVENTORY TEMPLATE EXCEL FULL
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