Here's how you can effectively manage inventory in a restaurant.

2} Efficient and effective order Having a strong knowledge regards to ordering consider an outstanding investment. when you have a software system you can generates all the reports and use the tools such as : inventory reports , usage reports and variance reports , sales reports which providing information and indicators to order the correct amounts based on your usage during the period so these tools can save time and effort and keeping the customer loyalty on as well as smoothly operate the restaurant operations even in peak hours.

Understanding your kitchen's baseline inventory is crucial for smooth operation. Set pars for orders, adjusting them seasonally as needed. Assign specific staff members to manage areas like the walk-in cooler or dry stock, ensuring accountability. Thoroughly train staff and conduct regular checks to maintain accuracy. Collaborate with local farms for fresh ingredients, enhancing quality and supporting sustainability. Order frequently to maintain freshness and minimize waste, storing items properly and monitoring temperatures. These practices uphold kitchen standards and contribute to culinary excellence, fostering a culture of quality and efficiency.

As compras de insumos devem ser bem planejadas, principalmente porque usamos produtos perecíveis e que portanto possuem tempo de vida útil. Ajuste estoque mínimo de cada item do seu estoque, dentro do seu sistema de gest?o ou aplicativo, assim você evita comprar itens desnecessariamente. Caso você tenha itens parados no estoque, otimize seu cardápio estrategicamente, e coloque em uso itens esquecidos.

● Follow ???????? rule. (First In, First Out).? ? ● It is a system for storing & rotating food. ? ● In FIFO, the food that has been in storage the longest (first in) should be the next food used (first out). ? ● This constant rotation prevents mould & pathogen growth, keeping food fresher. ? ?? To apply it effectively: ? ?? Follow use-by dates ? ? All food in refrigerators, freezers, & dry storage must be marked with a use-by date. ? ?? Store the same food together ? ? Packages of the same food should be stored in one area so they are all kept together. ? ? This organisation makes finding food easier & reduces the time to stock items. ? ?? Arrange older food in front? ? ? Newer food should be put at the back of the shelf, behind older food.

Food safety procedures. following food safety procedures by training the staff on some elements and essential factors such as secondary shelf life , FIFO system , food cross-contamination , temperatures and proper organizing areas . heavy items and soft products to avoid spoilage or defects. receiving procedures before delivery coming to clean the storage area and take the items out of the area storage and organize the new items first . check the expiration to not get any violation or being closed by government organizations or customer poisoning that leads to bad reputation of the brand

O armazenamento correto é essencial para o controle de estoque, principalmente porque diferentes itens possuem necessidades distintas, pois existe estoque seco, refrigerado e congelado. A disposi??o também interfere na vida útil dos alimentos, n?o coloque alimentos pesados sobre alimentos mais delicados por exemplo, e o controle das validades, que deve ser rotineiro também.

Keep an eye on how much inventory is being used and how much is going to waste. This can help you adjust ordering and menu planning to minimise waste.

Automate your inventory management with Apicbase's restaurant inventory software that reduces the difference between your actual and theoretical inventory, increasing profitability at all your locations.

As tecnologias podem ajudar na maioria dos processos dentro de um restaurante, mas é importante que se busque tecnologias adequadas à sua realidade e que estejam alinhadas às suas necessidades.