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Home > Restaurant > Inventory

Inventory

1. Pre-Inventory Preparation

Designate a specific date and time for inventory counting.

Inform staff about the inventory schedule.

Ensure all stock is in its designated location.

Prepare necessary tools (pens, paper, calculators, or inventory software).

Clean and organize storage areas to facilitate counting.

2. Inventory Counting

Count all items in the storage area, including food, beverages, and supplies.

Use a systematic approach (e.g., count by sections or categories).

Record quantities accurately, noting any discrepancies.

Ensure all team members are trained on how to count and record items.

Double-check counts for high-value or frequently used items.

3. Post-Inventory Review

Compare counted inventory against previous records.

Analyze discrepancies and investigate causes (e.g., theft, waste, spoilage).

Update inventory management software with new counts.

Review ordering schedules based on current inventory levels.

Discuss inventory findings with staff to address any issues.

4. Inventory Management

Set par levels for all inventory items based on usage.

Schedule regular inventory counts (weekly, monthly, quarterly).

Implement a first-in, first-out (FIFO) system for perishable items.

Monitor inventory turnover rates to optimize ordering.

Train staff on proper inventory handling and storage procedures.

5. Reporting and Analysis

Generate inventory reports to track usage and costs.

Analyze trends in inventory levels and adjust purchasing strategies.

Review supplier performance and costs regularly.

Conduct a cost-benefit analysis for slow-moving items.

Set goals for reducing waste and improving inventory efficiency.

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