You could say that the restaurant industry isn’t for the faint of heart. Challenges like increasing labour and food costs are faced by so many F&B business owners. Inventory management can play a large role in efficiently tackling such challenges and yet, this aspect of running an F&B business may often be overlooked. Food inventory management, at its most basic, can be described as the system you use to track stock coming into your restaurant, inventory that leaves your restaurant and whatever is left over at the end of the day.
A good food inventory management system, on the other hand, should be able to provide you with insight into the many ways you could be making more money as well as ways in which you might be losing money. Ultimately, tactful inventory control can pave the way to a more seamless and well-run organisation. Here are a few tips that can help.