How can you maintain inventory control and ensure your restaurant is always well-stocked?

2 Plan your orders

The second step to inventory control is to plan your orders based on your inventory levels, your sales forecasts, and your menu changes. You should order enough supplies to meet your demand, but not too much that you risk spoilage, waste, or storage issues. You should also consider the lead time, the delivery frequency, and the minimum order quantity of your suppliers. You can use a formula such as the economic order quantity (EOQ) or the reorder point (ROP) to calculate the optimal amount and time to order.

3 Organize your storage

The third step to inventory control is to organize your storage space to ensure proper handling, rotation, and usage of your supplies. You should label and date your items, store them in appropriate containers and temperatures, and follow the first-in, first-out (FIFO) principle. You should also keep your storage area clean, tidy, and secure, and avoid overstocking or cluttering. You should assign specific locations and shelves for different categories of items, such as dry goods, frozen foods, beverages, etc.

4 Monitor your usage

The fourth step to inventory control is to monitor your usage of your supplies and adjust your orders and menu accordingly. You should track your food cost percentage, which is the ratio of your food cost to your food sales, and compare it to your target or industry average. You should also track your inventory turnover rate, which is the number of times you sell and replace your inventory in a given period, and aim for a high turnover rate. You should also analyze your menu performance, identify your best-selling and least-selling items, and optimize your menu mix and pricing.

5 Reduce your waste

The fifth step to inventory control is to reduce your waste and loss of supplies as much as possible. You should train your staff on proper portioning, preparation, and presentation of your dishes, and enforce quality standards and hygiene practices. You should also implement measures to prevent or deter theft, such as locking your storage area, installing cameras, or conducting audits. You should also donate, recycle, or compost your excess or expired food, and follow the environmental and health regulations.

6 Review your results

The sixth and final step to inventory control is to review your results and evaluate your performance. You should measure your inventory control metrics, such as your inventory accuracy, your food cost percentage, your inventory turnover rate, and your waste percentage, and compare them to your goals or benchmarks. You should also solicit feedback from your customers, staff, and suppliers, and identify any issues or opportunities for improvement. You should also celebrate your achievements and reward your team for their efforts.