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Home > Restaurant > Inventory

Inventory

1. Preparation Before Inventory Count

Review previous inventory records and reports.

Ensure all staff are informed about the inventory count schedule.

Gather necessary tools (scales, calculators, inventory sheets, etc.).

Set a specific date and time for the inventory count.

Clear storage areas for easy access to items.

2. Physical Inventory Count

Divide the restaurant into sections (e.g., kitchen, bar, storage).

Count each item in each section systematically.

Record quantities on the inventory sheets.

Note any damaged or expired items.

Ensure all staff members involved are trained on counting procedures.

3. Post-Count Reconciliation

Compare counted quantities with inventory records.

Investigate discrepancies and adjust records as necessary.

Update inventory management system with new counts.

Identify trends in inventory usage and wastage.

4. Inventory Analysis

Analyze food cost percentages and inventory turnover rates.

Review items with low turnover for potential removal.

Assess vendor performance based on inventory needs.

Plan for future inventory needs based on sales projections.

5. Inventory Management Practices

Implement regular inventory counts (weekly, monthly, etc.).

Establish par levels for stock items.

Monitor and adjust orders based on inventory levels and sales trends.

Train staff on best practices for inventory handling and storage.

6. Documentation and Reporting

Maintain accurate and up-to-date inventory records.

Generate reports for management review.

Document any losses, overages, or issues during the inventory process.

Use data to inform purchasing decisions and menu adjustments.

7. Continuous Improvement

Schedule regular reviews of inventory processes.

Solicit feedback from staff on current inventory practices.

Implement changes based on findings to improve accuracy and efficiency.

Stay updated on new inventory management technologies and trends.

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