Managing your food and beverage inventory is crucial for optimizing your cash flow, reducing waste, and satisfying your customers. But how can you tell which items are selling well and which ones are sitting on your shelves for too long? In this article, we'll show you some methods and tools to identify slow-moving inventory in your F&B operation.
One of the most common indicators of inventory performance is the inventory turnover ratio (ITR), which measures how many times you sell and replace your inventory in a given period. A high ITR means you have a fast-moving inventory, while a low ITR means you have a slow-moving inventory. To calculate your ITR, divide your cost of goods sold (COGS) by your average inventory value. For example, if your COGS is $10,000 and your average inventory value is $2,500, your ITR is 4. This means you sell and replace your inventory four times in that period.
The inventory turnover ratio (ITR) is a crucial metric for assessing inventory performance. A high ratio indicates efficient inventory management and quick turnover, while a low ratio suggests slower movement. Calculating ITR by dividing the cost of goods sold (COGS) by average inventory value provides a valuable measure of how effectively a business is managing its inventory over a specific period.
Identifying slow-moving inventory in a Food and Beverage (F&B) operation is crucial for optimizing stock levels and reducing waste. Here are some strategies you can employ: 1.ABC Analysis: Classify inventory into A, B, and C categories based on importance. 2.Sales Data Analysis: Regularly analyze sales data to identify consistency. 3.Expiration Dates: Check for items nearing expiration to avoid waste. 4.Consider customer reviews and preferences. Pay attention to customer feedback and preferences 5.Seasonal Adjustments: Adjust inventory levels based on seasonal demand. 6.POS System Alerts: (My favorite) Implement a POS system with alerts for slow-moving items. 7.Promotions and Bundles: Run promotions or create bundles for slow-moving items.
According to me by calculating the inventory turnover ratio by dividing the cost of goods sold (COGS) by the average inventory. A lower turnover ratio may indicate slow-moving inventory. Identify slow-moving items by comparing their individual turnover ratios with the overall average. Then later analyze factors contributing to low turnover, such as changing customer preferences or overstocking, and adjust procurement and marketing strategies accordingly to optimize inventory management in F&B operations.
Conforme apontam pesquisas de Preven??o de Perdas do Varejo, quase 11% das empresas n?o realizam nenhum tipo de inventário. Quando falamos em empresas que possuem Centros de Distribui??o este número salta para mais de 17%. A maior frequência de inventários (37,6%) é feita anualmente; em seguida aparece a frequência semestral, com mais de 24% dos casos; e somente 7,4% fazem de forma mensal. ? A quantidade de vezes que contamos os itens de nosso estoque (mensal, semestral ou anual) está diretamente atrelada a acuracidade dos inventários, ou seja, a confiabilidade dos dados extraídos de todo processo. é claro que cada tipo de negócio tem particularidades e que pedem uma personaliza??o do tipo e frequência dos inventários.
Another way to classify your inventory is by using ABC analysis, which assigns different categories to your items based on their value and demand. A items are the most valuable and high-demand items that generate the most revenue and profit. B items are the moderately valuable and medium-demand items that generate some revenue and profit. C items are the least valuable and low-demand items that generate the least revenue and profit. To use ABC analysis, you need to calculate the annual consumption value (ACV) of each item, which is the product of its annual demand and its unit cost. Then, you rank your items from highest to lowest ACV and assign them to A, B, or C categories based on a percentage of the total ACV. For example, you can assign the top 20% of the items to A, the next 30% to B, and the remaining 50% to C. This way, you can focus your attention and resources on the A items and monitor the B and C items for possible slow movement.
Uma administra??o eficaz dos produtos de seu mix é fundamental para o sucesso da gest?o de categorias. é administrar, muito mais a fundo, do que simplesmente ter conhecimento sobre a famosa curva ABC. O uso de ferramentas para administrar o mix e mostrar resultados que levem a decis?es assertivas é uma forma de iniciar o processo. Por meio de softwares e análises de dados sobre os padr?es de consumo de determinados itens, é possível acompanhar o desemprenho de cada um deles, das categorias a qual pertencem e, desta forma aumentar a assertividade e produtividade em sua estratégia de vendas.
Another factor that affects your inventory performance is the shelf life and expiration dates of your items. Shelf life is the period during which an item maintains its quality and safety for consumption. Expiration date is the date after which an item should not be consumed or sold. Different items have different shelf lives and expiration dates, depending on their type, storage conditions, and packaging. You should track these dates for each item and use a first-in, first-out (FIFO) method to ensure that you sell the oldest items first and avoid spoilage and waste. You should also avoid overstocking items that have a short shelf life or expiration date, as they are more likely to become slow-moving or obsolete.
O desafio da validade vencida é um dos principais gargalos do varejo em geral. Acompanhar os processos, que por vezes ainda s?o manuais, é de difícil acurácia ainda mais em estabelecimentos com grande movimenta??o de entrada e saída de de mercadorias. A possibilidade de uma forma de checkout de produtos que indique o lote do produto vendido seria de grande valia no auxílio mais preciso do controle dos estoques e por consequência das validades
One of the best ways to identify slow-moving inventory in your F&B operation is to use inventory management software that can automate and streamline your inventory processes. Inventory management software can help you track your inventory levels, movements, costs, and sales in real time. It can also generate reports and alerts that can help you analyze your inventory performance and identify trends, patterns, and issues. For example, you can use inventory management software to calculate your ITR, perform ABC analysis, monitor shelf life and expiration dates, and identify slow-moving items based on sales volume, frequency, or duration. By using inventory management software, you can save time, money, and resources, and improve your inventory efficiency and accuracy.
Pour mois c'est la meilleur solution pour detecter les produits qu'on achete plus souvent et dont la consommation est rare et qui ne genenre pas un benefice juste en consultant leurs mouvements de stock . Exemple: On a dans l'economat 24 bouteille de vin x qu on a achete il y a 8 mois durant 8 mois on a vendu seulement 8 dans le bar a l aide d'un logiciel de gestion de stock on peut facilement connaitre la date de son achat et ses sorties vers le bar puisque une bouteille vendu dans le bar est une bouteille preleve depuis l'economat et comme ca ca serait facile de savoir que la rotation du stock du vin x est lente et il est temps de le liquider en offrant un tarif promotionnel ou dans un open bar gratis .
Once you identify your slow-moving inventory, it's important to take action to improve your inventory performance and prevent further losses. Consider adjusting your pricing and promotion strategies to increase the demand and sales of your slow-moving items, bundling them with fast-moving items to create value-added offers, negotiating with suppliers to return or discount the items, donating or disposing of items close to or past their expiration dates, and reviewing your inventory planning and forecasting methods. By taking the steps necessary to manage your slow-moving inventory, you can improve your F&B operation's profitability, sustainability, and customer satisfaction.
O que precisamos entender s?o os hábitos de consumo de nossos clientes. O que compram? Quando compram? Quanto compram? Com que frequência compram? Como pagam? Essas s?o algumas das quest?es que precisam ser respondidas para criar a jornada de compras do cliente. Para isso é preciso ver este processo com os “olhos” dos nossos clientes, trazendo os melhores resultados das a??es que vamos tomar. Uma vis?o do “shopper” ou comprador, como os consumidores têm sido chamados ultimamente.