How do you manage F&B supply and demand changes?

1 Know your market

The first step to manage F&B supply and demand changes is to understand your market and your customers. You need to know what are the factors that influence the demand for your F&B products, such as seasonality, trends, events, promotions, and customer preferences. You also need to know what are the sources and prices of your F&B supplies, such as vendors, distributors, local markets, and online platforms. By analyzing your market data and customer feedback, you can forecast your demand and plan your supply accordingly.

2 Control your inventory

The second step to manage F&B supply and demand changes is to control your inventory and avoid overstocking or understocking. You need to have a system to track your inventory levels, expiry dates, and wastage. You also need to have a policy to manage your inventory turnover, reorder points, and safety stocks. By controlling your inventory, you can reduce your costs, improve your quality, and prevent shortages or surpluses.

3 Adjust your menu

The third step to manage F&B supply and demand changes is to adjust your menu and offer flexible options. You need to have a menu that reflects your market demand and your supply availability. You also need to have a menu that allows you to use your ingredients efficiently and creatively. By adjusting your menu, you can increase your revenues, enhance your customer satisfaction, and adapt to changing situations.

4 Train your staff

The fourth step to manage F&B supply and demand changes is to train your staff and empower them to make decisions. You need to have a staff that is knowledgeable, skilled, and motivated. You also need to have a staff that can communicate effectively, handle complaints, and solve problems. By training your staff, you can improve your service, boost your reputation, and retain your customers.

6 Implement continuous improvement

The sixth step to manage F&B supply and demand changes is to implement continuous improvement and seek new ways to optimize your F&B operation. You need to have a culture that encourages innovation, creativity, and learning. You also need to have a process that involves planning, doing, checking, and acting. By implementing continuous improvement, you can achieve your goals, overcome your challenges, and exceed your expectations.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?