Ordering stock and maintaining stock levels isn’t a glamorous part of owning a cafe/ restaurant, but it is an essential aspect of running a profitable and sustainable business.
Many restaurants fail mainly due to mismanaged costs; consider these two worst-case scenarios – customers ordering an extra salad, but your restaurant is out of lettuce and cabbage.
On the other hand, there’s an entire crate of rotten, expensive, and unusable salad veggies in your stockroom.
You could have avoided both scenarios if proper inventory management had been carried out. Ordering stock and maintaining stock levels gives you better oversight of what’s in stock and how it can be used.
We know ordering stocks and maintaining stock levels is tedious, and there’s no way to make it fun; we’ll recommend suitable systems and tools to lessen the pain.
An error in your restaurant stock orderings can lead to food shortages, inaccurate forecasting, and unnecessary food waste.
Maintaining Stock Levels
It can also be referred to as food inventory management; it is a way of tracking how much and what inventory your restaurant carries. It refers to controlling, tracking, and optimising the supplies of ingredients, Inventory, and other items in your restaurant.
It solely involves managing procurement, monitoring stock levels, and ensuring necessary items are available to aid the smooth running of your restaurant.
Vital Items To Use For Effective Stock Ordering And Maintenance
1. Inventory Tracking.
Keeping track of your restaurant inventory requires precise stock ordering and tracking all the ingredients, utensils, pieces of equipment, drinks, and other valuable products. It also needs routine updating of both non-perishable and perishable items.
2. Stock Rotation & Control.
This factor requires using the FIFO(First In, First Out) inventory rotation technique. Doing this efficiently and effectively will help you manage and rotate your stock to preserve freshness and minimise waste.
It also entails marking products & items with expiration dates and structuring storage spaces.
3. Supplier Management.
Building trustworthy connections with dependable suppliers is vital for effective stock ordering and management. You can maintain a steady supply chain by keeping an eye on item quality, creating a transparent communication medium, and negotiating beneficial conditions.
4. Demand Forecasting.
Your restaurant/cafe can improve stock ordering and maintenance levels by predicting sales and anticipating customer demand.
Your restaurant can reduce the risk of overstocking and shortages by knowing the quantity of supplies needed by market trends, its seasonality, and by studying historical data.
5. Purchasing And Procurement.
The procurement process entails negotiating contracts, finding suppliers, and ordering essential commodities.
All of these are vital components of any restaurant stock ordering & management. This element aims at guaranteeing the first delivery of goods at reasonable costs.
On A Final Note;
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