This way you will be able to compare each storage area (and its representative products) from month to month. You should have separate Inventory Taking Sheets, and matching separate areas in your inventory software. Ideally, you will have a meat cooler, a dairy cooler, a produce cooler, dry storage, prep area, liquor, and freezer (and possibly more). Your Inventory Taking Sheets should be organized by specific areas. Separate your Inventory into Specific Storage Areas They should also be costed in your inventory system by the pound. Counting shrimp by the case can have a disastrous effect on your foodcost! Cheese, meat, fish, shellfish, and other expensive items should ALWAYS be counted by the pound. Also, items such as shrimp may be packed as 6 each 4 lb bricks one month (24 lb) and 10 each 5 lb bricks next month (50 lb). Write-ins are possibly items which have dropped off the inventory sheets for some reason, or more likely, they are new purchases for the month which have not been added to your inventory taking sheets yet.Īlways count your expensive proteins by the pound, not by the each or by the case! If you are counting your prime ribs by the each or case and they are packed as 6 each 10 lb average per case but what you have on hand actually weigh 11 or 12 lbs each then you are losing money. Write-ins are items which are not on your inventory taking sheets but are on your shelves. If you take inventory shelf to sheet you will miss nothing and you will probably end up with write-ins on the worksheet. You move along counting every single item on each shelf in a systematic method, whether it’s top to bottom, left to right, whatever. Shelf to Sheet means that when taking inventory you look at what’s on the shelf and then find it on your Inventory Taking Sheets. If you go Sheet to Shelf, then you will inevitably miss items which are on your shelves but which are not on the taking sheets. Never use the Sheet to Shelf method, where you use your printed Inventory Taking Sheets to hunt for the items to count as you read down the Inventory Taking Sheet page. Taking Inventoryįirst of all when taking your inventory, be sure that everyone uses the Shelf to Sheet method of counting inventory. Managing each step of this process is vital to being on top of your numbers. Controlling your end of month food inventory revolves around four specific tasks: Taking inventory, verifying credits & transfers, verifying the pre-closing food inventory balance sheet, and checking posted inventory. Controlling your month end food inventory and food cost is essential both for your business as well as for your own professional reputation. One of the most important components of managing your food cost is managing your inventory process. Managing Restaurant & Hotel Food Inventory – (Part 1 of 4)
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