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Trying to save a few hours by cutting back on the time needed to keep inventory records may be money poorly saved. Moreover, such records must be kept up-to-date and done accurately. This doesn’t eliminate the need to track purchases against sales to see if you are managing your costs as well as you can.Īlmost all inventory control procedures are time consuming. Perhaps there are only one or two people doing the purchasing and they are usually aware of the supplies that are on hand. The temptation in small operations is to treat inventory control casually. These techniques are based on keeping good records of how much supplies cost and when supplies were purchased. There are several procedures that simplify finding the value of goods in storage. One of the reasons you take inventory is to determine food costs and to work out cost percentages.

Setting Up Systems to Track and Record Inventory

Analyze inventory data and determine any areas for improvement.

Determine the frequency and processes for reconciling inventory.

Develop standards and procedures to efficiently receive deliveries.

Develop specifications and procedures for ordering and purchasing.

Set up systems to track and record inventory.

In larger operations there will be more people and sometimes even whole teams involved with the various steps, and in a small operation all responsibility for managing the inventory may fall on one or two key people.Įffective inventory control can be broken down into a few important steps: Regardless of the size of your operation, the principles of inventory control are the same. Kitchen items should be counted separately from the front of house and bar inventory and so forth. Produce, dry stores, pots and pans, uniforms, liquor, linens, or anything that costs money to the business should be counted as part of inventory. Just as you are interested in how much money you have in the bank and whether that money is paying you enough in interest, so the manager should be interested in the value of the supplies in the storeroom and in the kitchen.Īn inventory is everything that is found within your establishment.

Managing inventory is like checking a bank account. By keeping an eye on inventory, it is possible to note potential problems with pilferage and waste. By knowing what supplies are on hand at a given time, the manager will be able to plan food orders, calculate food costs since the previous inventory, and make menu item changes if needed. Inventory Control 8 Basic Inventory ProceduresĪ key component in effective kitchen management is inventory control.