Post by account_disabled on Feb 22, 2024 1:21:23 GMT -6
Food stock control is as much a matter of socio-environmental responsibility as it is a matter of pure and simple economics. After all, inputs are among the main investments of a food service establishment. Therefore, optimizing the use of inputs is extremely important for the efficiency and profitability of the establishment. It is no exaggeration to say that inputs are among the main costs of a restaurant, bar, cafeteria, snack bar... — and other food service establishments, in general. Of course, there are personnel costs, commercial premises, bills, etc., which are also very relevant. But inputs are also among the essential factors for accounting for a business in the food sector. One of the ways to reduce the influence of this cost — and increase profitability — is to also reduce the quality of the ingredients, exchanging them for cheaper versions. However, this can create problems with consumers, who will eventually notice the changes.
Fortunately, there is another way to reduce the cost of inputs, which is to control food stocks efficiently. In other words, avoiding waste, optimizing order points and seeking the best negotiations with suppliers. Because… Have you ever Lebanon Mobile Number List stopped to think about how many products are wasted in your stock? How many perishable foods spoil before being used and how many non-perishable foods expire? And how many sales have you missed because one or another ingredient was out of stock? In the ideal world, a restaurant's stock would be “just right” so that nothing is left or missing on any day — and all products are purchased in the exact quantity to maximize the establishment's profits. It's practically impossible to achieve this level of perfection, of course, but we can get very close to it with good food inventory control.
With that in mind, the following article presents 5 tips in this regard. 1. Start by creating the menu The first item involves a very logical question: the first step towards efficient food stock control is the creation of an efficient menu. To do this, it is interesting to favor recipes that involve similar ingredients, without so many specific foods that are only used in one recipe. After all, if this dish is not available, the entire stock of that ingredient could go to waste. By creating a more efficient menu, you also reduce the number of items in inventory — which makes it easier to control food stock as a whole. In this sense, another essential task is to create the technical details of the dishes . In other words, how each recipe should be prepared, with all exact quantities and procedures.
Fortunately, there is another way to reduce the cost of inputs, which is to control food stocks efficiently. In other words, avoiding waste, optimizing order points and seeking the best negotiations with suppliers. Because… Have you ever Lebanon Mobile Number List stopped to think about how many products are wasted in your stock? How many perishable foods spoil before being used and how many non-perishable foods expire? And how many sales have you missed because one or another ingredient was out of stock? In the ideal world, a restaurant's stock would be “just right” so that nothing is left or missing on any day — and all products are purchased in the exact quantity to maximize the establishment's profits. It's practically impossible to achieve this level of perfection, of course, but we can get very close to it with good food inventory control.
With that in mind, the following article presents 5 tips in this regard. 1. Start by creating the menu The first item involves a very logical question: the first step towards efficient food stock control is the creation of an efficient menu. To do this, it is interesting to favor recipes that involve similar ingredients, without so many specific foods that are only used in one recipe. After all, if this dish is not available, the entire stock of that ingredient could go to waste. By creating a more efficient menu, you also reduce the number of items in inventory — which makes it easier to control food stock as a whole. In this sense, another essential task is to create the technical details of the dishes . In other words, how each recipe should be prepared, with all exact quantities and procedures.
