March 29, 2018

Whatever the size of your operation, inventory control is a crucial part of managing a restaurant. Among other things, an accurate inventory can help you control costs and plan orders. Here is a look at the basics of effective restaurant inventory management.

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What is involved in inventory management?

At a basic level, inventory management can be thought of as a stocktake. The idea is to record everything within the restaurant, in the front and back-of-house. This doesn’t just mean what’s in the fridge, freezer and stockroom. It also means cutlery and crockery, kitchenware, and other catering supplies. This process should ideally be carried out on a monthly basis. An alternative option is to maintain a running inventory, where everything that comes into and goes out of the restaurant is immediately recorded. A smaller operation might employ a simple Excel spreadsheet for this, while a larger restaurant might need …