How many dollars do you think your business is throwing in a commercial dumpster every year? It may not seem like much, but a gallon of milk or a loaf of bread going to waste adds up to a big pile of dollar bills. Hidden food costs can seriously affect your cash flow every month. When I say hidden food costs, I’m talking about overstocking, spoilage, and waste. When you practice proper restaurant inventory you will uncover and reduce food waste costs, as well as maximizing the dollars spent on each product.
How to Control Your Restaurant Food Inventory:
Assign a team of people who are responsible for the entire inventory process. These people should typically be analytical in nature and strong in math.
Train your team so that they understand the method of inventory you use. They need to be aware of your inventory categories such as issue units, purchase units, food inventory list, and more.
Make it routine to establish a set frequency for your inventory count. Whether it’s weekly, monthly, or yearly, it’s important that the more often you take inventory, the easier it is to identify and correct any problems.
Make inventory easy by organizing inventory sheets that align with the location of the products on the shelves. You will be grateful that you’re not running back and forth between locations.
Take a look at your menu. If you realize there’s an ingredient that is being wasted or spoiled because you don’t use it enough, you can find ways to cross-utilize it into other dishes. This also gives you an opportunity to improve your menu.
How to Reduce Waste That Takes Place in the Restaurant:
An easy way to save both food and money is to use a portion control scale. It ensures the amount of food you specify is what your employees are distributing.
Avoid overbuying fresh produce. This process is easier when you have control of your food inventory. When you know the exact amount of produce you use, you will avoid spoilage and end up saving money.
Keep everything labeled and organized. To stay organized, try using food labels to easily identify details such as what the item is, when it arrived, and when it must be used by.
Be aware of your refrigerator and freezer temperatures. If your refrigerator/freezer didn’t come with a standard thermometer, be sure to purchase one so you can monitor your equipment’s performance.
Surprisingly, many restaurants do not donate unused food. Yet 1 in 6 people in America face hunger. There are many food programs that would be happy to take your leftover food. So instead of your first thought being to dump it, consider donating it instead.