Beverage inventory and waste management are crucial aspects of running a successful food and beverage operation. They help you control costs, optimize profitability, and reduce environmental impact. In this article, you will learn how to create a beverage inventory and waste management plan that suits your business needs and goals.
The first step in creating a beverage inventory and waste management plan is to assess your current situation. You need to know how much and what kind of beverages you have in stock, how often and how much you order, how much you sell, and how much you waste. You can use various tools and methods to track and measure these data, such as inventory sheets, bar codes, scanners, software, or apps. You should also review your menu, pricing, and sales reports to identify your best-selling and most profitable items, as well as your slow-moving and low-margin ones.
O inventário é uma ferramenta muito importante, pois por meio dele, você conseguirá entender o que aconteceu no seu estoque dentro de uma período determinado de tempo. Poderá ser feito por meio de planilhas, sistemas integrados ou aplicativos, e desta maneira será possível mensurar quantidades vendidas e até mesmo itens que deveriam estar no seu estoque, mas n?o est?o.
In my experience the key to success in any business is to be organized. I place for everything and everything in its place! After setting this best practice in place next is setting up schematics and taking inventories of all products on hand. Now that we are set up for business let’s figure out how to replenish products as fast as possible to capture as many sales opportunities as possible. There is technology that will automatically generate and or order products as they start to sell. Staying in stock will build customers trust an confident in your business to supply them with products they need!
The next step is to set your objectives and targets for your beverage inventory and waste management plan. You should have clear and realistic goals that align with your business strategy and vision. For example, you may want to reduce your inventory costs by 10%, increase your beverage sales by 15%, or decrease your waste by 20%. You should also define specific and measurable indicators that will help you monitor and evaluate your progress, such as inventory turnover ratio, gross profit margin, or waste percentage.
In my experience the goal is to operate lean as possible while remaining as profitable. We all know that a new business can start slow and only ordering enough product to get the business set up which in my experience is about 30% of the total products needed to start up the business. Shrink is a part of every business but the goal is to reduce shrink to under 1%. Most waste/shrink is caused by human error. Over ordering for sales that are not happening can tie up funds needed for operation. Partnering with vendors will reduce your waste by 10 to 15 percent and drive sale up 2% for those items. Sampling events from vendors can help to push product in front of customers and help reduce waste. Start Smart To Stay Strong!
The third step is to implement best practices and strategies that will help you achieve your objectives and targets. You should adopt effective and efficient inventory management techniques, such as first-in first-out (FIFO), par levels, reorder points, or minimum order quantities. You should also optimize your beverage menu, pricing, and promotion to increase your revenue and customer satisfaction. Moreover, you should implement waste reduction and prevention measures, such as portion control, accurate pouring, staff training, or recycling.
Use the first-in, first-out (FIFO) method when organising your stock. This ensures that older items are used first and helps prevent spoilage.
Existem diversas estratégias que podem ser implementadas no ajuste de estoque, o primeiro ponto é sempre deixar seus estoque fechados e com acesso limitado de pessoas; um estoque organizado facilita a visualiza??o e também a mensura??o dos itens, além é claro, do controle de validades que pode ser feito desde o recebimento seguindo a regra do PVPS (Primeiro que vence, primeiro que sai); crie requisi??es, para que todas as saídas dos estoques sejam controladas; e, crie planilhas de controle de desperdício para todos os setores.
The fourth step is to monitor and review your results regularly and consistently. You should use the tools and methods you chose in the first step to collect and analyze your data. You should compare your actual performance with your expected performance and identify any gaps or discrepancies. You should also solicit feedback from your staff, customers, and suppliers to get their insights and suggestions. You should celebrate your successes and learn from your failures.
Daily huddle is the key to success. This time gives you and the team time to connect and communicate results. Open and honest feedback is needed from the whole team and encourage new ideals and thoughts. Celebrate successes even when the goal has not been met but improvements are happening. Failure is always a going to happen and the goal is to take a deep look at root causes and improve from failures. Always put the customers first and listen to their thoughts and suggestions. The customers feedback can and will make the business operate on a higher quality level.
Em todas as contagens, sejam elas semanais ou mensais você terá números que representam o que aconteceu no seu estoque, e a tendência, uma vez que os processos estiverem bem ajustados, e que os números sejam cada vez menores, que a quebra ou falta de itens nos estoques sejam solucionados, ou seja, você saiba o que de fato aconteceu com aquele item. Comemore os resultados com sua equipe, controlar estoque e desperdícios requer disciplina e dedica??o de todos os envolvidos.
The final step is to adjust and improve your plan based on your results and feedback. You should review your objectives and targets and see if they are still relevant and attainable. You should also review your practices and strategies and see if they are still effective and efficient. You should make any necessary changes or modifications to improve your outcomes and performance. You should also keep yourself updated on the latest trends and innovations in the beverage industry and incorporate them into your plan.
Im my experience stay updated and current is listening to customers and employees feedback. Partnership with suppliers and vendor on new and current trends. Also understanding the market trends in seasonal items. As season approaches be proactive to setting of fall items at the end of the summer and start to discontinue summer items. Setting up beautiful displays of the new items with POS that shouts fresh new items at a great value!
Hire some of the most friendly people to serve your customers. We all love to meet people that can help us make some decisions about products we are trying to buy. Great people will give great service which will drive sales upwards.