STOP LEAVING MONEY IN THE STOCKROOM

Take inventory to understand the shelf value of your ingredients. We’re yelling BUY BUY BUY and SELL SELL SELL… but without those funny jackets. Oh, and we are in your stockroom, not on Wall Street. For restaurants, stock value involves knowing how much money is tied up on your shelves and using that to inform your purchasing. Sugar is not a key ingredient of yours, but you have hundreds of dollars of it. Why are you buying more? Also, why are you spending so much on sugar to begin with? It’s important to know how much each ingredient is costing you, as well as how much money you have tied up in the ingredients sitting on your shelves. Once you have a better grasp, it’s so much easier to take a step back and fully analyze how much money you have tied up in your inventory. Then, you can make the necessary changes and start spending your money in the right areas. The Takeaway: Know the shelf value of your goods. Look at big ticket and perishable items weekly and make monthly decisions on how much should be invested in your stock.