![]() ![]() You count what’s on the shelf and in storage and match it against your inventory management system. Count sheets should be organized to reflect the walk-in and pantry to streamline the act of taking inventory without having to run around the kitchen to find an item. ![]() The all-encompassing nature of restaurant inventory management. It includes everything from order management and storage to counting and updating inventory price data from invoices. The amount of stock currently available in the kitchen. You can refer to it by its dollar value or physical amount. How much inventory you’ve used for a certain period, whether it’s a month, week, or year. Give two reasons you should complete a home inventory software#You can get this information by checking your POS system, such as Toast, or choosing a restaurant inventory management software solution that integrates directly with it.īy doing this, you can easily monitor your food costs and COGS and view Product Mix Management (PMIX) reports. give two reasons you should complete a home inventory. Your PMIX Report shows the variance between planned and actual margins of menu items based on depletion, sales, and discounts. How much restaurant inventory you plan to use during a specific period, calculated by dividing the value of your sitting inventory by the rate of its average depletion. For example, if you have 70 pounds of chicken wings on hand and estimate you’ll use 10 per day, you have seven days worth of usage. ![]() Theoretical inventory levels are the inventory levels based on how much you should’ve consumed or sold. The difference between actual and theoretical inventory, expressed as a dollar value, percentage, or physical quantity.Īctual inventory levels are the true inventory levels after food waste, theft, spillage, and miscalculated portions have been factored in. For example, if your inventory is down $200, but your records say you only sold $190 worth of product, your variance is -$10 worth of unaccounted stock.Įxpressed as a percentage, you take the variance amount ($10) and divide it by the inventory record amount of $200, bringing your variance to 5%. The variance is recorded in variance reports and may indicate data input errors, theft, or food waste. Shrinkage is one of the main reasons for differences in recorded and actual inventory. It’s an all-encompassing word for stock loss due to theft, liquor spillage, breakage, food waste, and miscalculated portions. The amount of usable product after cleaning and trimming. Yield is commonly expressed as a percentage. Why restaurant inventory management matters Now that you have a basic understanding of the most common restaurant inventory terms, let’s explore why inventory management is so important. ![]()
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