Restaurant Inventory Control Means Better Logistics

In terms of financial liability, the cost of food is second only to your labor costs when running a restaurant. It is therefore vitally important to ensure that you have complete control over this element, as it goes right to your bottom line.

While every business has its operational costs and most retail establishments have to carry stocks of some kind, restaurant inventory control is particularly important as in this case the goods are very perishable. It is not uncommon to have several hundred different types of raw food product in storage at any one moment and with poor management you can end up wasting a lot of this.

Good restaurant inventory control starts and finishes at senior management level. It is important not to get too many people involved in the process, as this by itself can lead to an overall waste. Delegate by all means but make sure that you have a very strict procedure in place to account for the oversight, for measurement and for the ordering process.

The quality of the food is of ultimate importance in a good eatery and if you advertise something you should go out of your way to make sure it is available at all times. Never forget though that each item of food represents a significant cost until it is prepared and delivered. Contain these costs through a system designed to stock just the right amount of food for optimum delivery.

For some reason we tend to put less value on something if we can see that there is an abundance of it available. Scarcity seems to focus our minds more and when it comes to restaurant inventory control your aim should be to have just the right amount and not too much, as well as going out of your way to educate your workers in the values of strict portion control.

By ensuring that you have an optimum level of inventory in your storage room you will automatically address several issues and find that you end up with less theft, less wastage, a lot less spoilage, perfect control of portions and a healthier bank account.

There is a reason why chain restaurants are said to be up to three times more profitable than some independent restaurants and you would do well to find out why. Look at their policies and procedures and you will see that stringent restaurant inventory control is at the very top. If you do not do so already, take a leaf out of their book and do a full food cost calculation every week instead of maybe every month. You will invariably be more efficient.

Restaurant inventory control is only one element of overall restaurant management and marketing. Those who are new to the business, or even those who have been "around the block a couple of times," would do well to seek the services of industry consultants to help them understand the intricacies of this competitive business.

Author Jose L Riesco shows you the best methods for getting more visitors to your restaurant at www.myrestaurantmarketing.com. Discover restaurant inventory control here.

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