3 Inventory Management Issues for Restaurants with Solutions

Managing your inventory is one of the most important tasks when running a profitable restaurant. Food and beverage costs are one of your largest expenses in the restaurant. A properly conducted inventory is essential to your restaurant’s success. When done correctly, inventory shows you what you have, what you need, and what is selling and what isn’t.

Unfortunately, it is very easy to make mistakes when conducting inventory. These mistakes can be costly, as well as have a negative effect on your guests’ experiences. Check out our list below of 3 inventory management issues and the things you can do to prevent them.

1. Poor organization 

The first step in being able to conduct a thorough and accurate inventory is making sure that proper organization of your relevant items is enforced. If your cooler and shelves are disorganized and things don’t have a designated place, it is very difficult to ensure that everything is accounted for. Create a detailed storage plan for your supplies and stick to it. All items should be properly labeled and stored in their correct locations at all times. This allows the person conducting inventory to easily and properly calculate what is on hand.

2. Poorly trained or varying inventory-takers 

Conducting inventory is a tedious and time-consuming task. With so many other responsibilities in the restaurant, it is tempting to pass this responsibility over to a trusted employee. However frustrating this task may be, though, it is one of the most important in running a profitable restaurant. Make sure that whoever is conducting inventory is fully trained and understands the meticulous nature of the task. Additionally, in order to keep accurate counts, it is important that the same person conducts inventory each time. Different people may measure differently, which will result in inaccurate counts. The same, fully trained employee should be conducting inventory each time to keep numbers as accurate as possible.

3. Not having a set inventory routine 

Inventory should be conducted using a set routine. This means it should be done at the same time each week, month, etc. Sporadically conducting inventory will yield inaccurate counts. The more often inventory is done, the more accurate your numbers will be, and the easier it is to make adjustments. Ideally, inventory should be conducted every week, on the same day, at the same time, by the same person.

Keeping track of your inventory is essential to your restaurant’s success. With knowledge of restaurant best practices and some help from modern technology, you’re well on your way to keeping an updated and accurate inventory. For more tips on ways to improve your inventory process, reach out to us.

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