INVENTORY CONTROL SYSTEMS

Restaurant inventory typically includes food, beverages, retail goods, and supplies. Inventory control is the combination of control tools, procedures, and reports used to assure that inventory is used in the intended manner.

Inventory moves through a restaurant in several stages. Controls are essential to prevent inventory from detouring from the intended path

WE CAN SHOW YOU HOW TO USE INVENTORY COUNTS, INVOICE ENTRY, AND PURCHASING AS ONE INTEGRATED FUNCTION TO EFFECTIVELY LOWER YOUR FOOD AND BEVERAGE COST 5-10%

Inventory Control Elements:

• Detailed Standards for Purchasing and Production
• Written Procedures for Each of the Six Inventory Stages
• Methods for Counting and Valuing Inventory
• Ongoing Training and Staff Feedback
• Regular Monitoring and Enforcement of Execution
• Regular Inspection of Products and Inventory Counting

Regular Performance Evaluations Comparing Actual Use with Expected Use

INVENTORY AND RECIPE STANDARDS
YOU MUST COUNT!

One of the challenges of inventory control is getting timely and accurate counts and valuations. We have tools & methods to make inventory counting simple and effective.

• Learn How, When, and What to Count For Inventory.
• Organize Your Inventory For Easy Access and Accountability.
• Use Vendor Online Systems for Ordering and Data Exports.
• Understand How and When to Use Perpetual Inventory.
• Create an Integrated Inventory System and Minimize data Entry.