Your inventory levels don't match the recorded data. How can you prevent losses in your operation?

Let me tell you, keeping track of inventory is a constant battle! In the early days, we relied on manual counts, and let me tell you, those were nights. We'd spend hours after closing, comparing numbers, and hoping for the best. Inevitably, there were always discrepancies, and figuring out where things went was like chasing shadows. Then, we wised up and invested in a real-time inventory management system. It was a game-changer. Now, every time a steak gets cooked, a side of fries gets tossed, or a bottle of wine gets uncorked, the system registers it. Catching shrink (inventory loss) became a lot easier. We can see any red flags almost immediately and investigate before things snowball.

To prevent inventory losses, implement regular audits and reconcile physical counts with recorded data frequently. Use technology for accurate tracking and establish strict inventory management protocols. Train staff on proper handling and recording procedures, and enforce accountability. Monitor usage patterns to detect discrepancies early. Implement security measures to prevent theft and wastage. Review supplier practices to ensure accurate deliveries and maintain detailed, real-time inventory records.

Controle de estoque n?o é tarefa fácil, requer muito trabalho, aten??o e uma equipe bem alinhada na realiza??o dessa tarefa. Existem empresas que fazem contagens semanais, outras quinzenais e outras empresas que minimamente fazem inventários mensais. Cada empresa precisa encontrar uma periodicidade que se encaixe na rotina da cozinha. A utiliza??o da tecnologia pode ajudar bastante no controle de estoque, mas qualquer tecnologia requer uma equipe bem treinada para utiliza-la.

A strong inventory management system is like a force field protecting your profits. Regular physical counts and real-time software are essential for catching discrepancies. But don't forget the human element! Training staff on proper logging procedures ensures data integrity and empowers them to be responsible stewards of your inventory.

Go after the big stuff first: You don’t have to go after everything. You want to understand as much about your costs as possible, but especially if you’re early in the process, don’t try to boil the ocean. The 80-20 rule is a good one to follow: start with the 20% of activities that account for 80% of costs. Typically, these high-impact areas are: -Procurement -Production -Inventory -Promotions -Freight

To prevent inventory losses, regularly check your inventory and make sure your staff follows clear rules for handling supplies. Use technology to keep track of what you have and get alerts about any problems. Train your team well on how to manage inventory accurately and use older items first to reduce waste. watch waste carefully, and secure valuable items. Double-check your records against sales data and keep an eye on everything to catch issues early. These steps will help keep your inventory accurate.

No ato de recebimento dos produtos, é muito importante que seja feita uma conferência rigorosa dos itens que est?o sendo entregues. As informa??es devem condizer com o pedido, ent?o certifique-se que as quantidades, o pre?o e as condi??es de pagamento estejam de acordo com o que foi solicitado, e em caso de desacordo, o ideal é que o fornecedor seja notificado no ato do recebimento, para que a devolu??o seja feita e os produtos ou condi??es corretas sejam enviadas o mais rapidamente possível.

Effective FIFO (First In, First Out) implementation is crucial in kitchens to reduce wastage caused by shorter shelf life and poor traceability. By prioritizing older inventory for use first, you minimize the risk of spoilage and ensure fresher ingredients are used. Establishing and maintaining clear Standard Operating Procedures (SOPs) for recipes and production processes is equally essential. This helps prevent overproduction by providing precise guidelines on ingredient quantities and preparation methods, minimizing unnecessary waste in kitchen operations. Integrating these practices fosters efficient inventory management and supports sustainable practices, ultimately reducing costs.

Funcionários devem ser capacitados com frequência e diversos treinamentos podem ser ministrados. Treinamentos de qualidade, de atendimento, de tecnologia. Incentive a busca por conhecimento e capacite sua equipe sempre que possível.

A food ERP software system is part of capturing and controlling the costs of your products. This is an ongoing process that will improve with time. Introducing automation into your business will pay off with increased efficiency and lower costs.

Fazer controle de estoque é uma tarefa bem complexa, pois requer muita disciplina e uma equipe bem treinada, além de um sistema que te ajude no controle, sem contar que é importante que se conhe?a muito bem a sua opera??o e tudo o que acontece na sua cozinha. Conhecer todo caminho que o alimento realiza desde o momento em que chega na sua cozinha até o momento em que vai para a mesa do cliente pode te ajudar no controle de estoque.