Part 6: Inventory-It’s Just Not Stuff on Your Shelves
Part 6: Inventory-It’s Just Not Stuff on Your Shelves #5 INCREASE YOUR BEVERAGE BOTTOM LINE Better manage the profitability of your bar. Managing bar inventory is a different beast. The ingredient usage can be, for lack of a better term, more casual. Are bartenders over pouring? Are you comping too many drinks? Is the round […]
Part 5: Inventory-It’s Just Not Stuff on Your Shelves
Part 5: Inventory-It’s Just Not Stuff on Your Shelves #4 ORDER WHAT YOU ACTUALLY NEEDTake inventory to make sure you maintain the proper pars on key ingredients Run a sales mix each week to see what items are selling and what items are costing you money.By taking inventory, you’ll know exactly what you need to […]
Part 4: Inventory-It’s Just Not Stuff on Your Shelves
Part 4: Inventory-It’s Just Not Stuff on Your Shelves #3 KNOW WHY THINGS ARE DISAPPEARINGTake inventory to identify waste and theft. You trust your staff, but that doesn’t mean they’re not stealing from you. In fact,more than half of restaurant variances are a result of employees stealing from their employer. Performing an accurate and consistent […]
Part 3: Inventory-It’s Just Not Stuff on Your Shelves
Part 3: Inventory-It’s Just Not Stuff on Your Shelves 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 […]
Part 2: Inventory-It’s Just Not Stuff on Your Shelves
Part 2: Inventory-It’s Just Not Stuff on Your Shelves KNOW YOUR RESTAURANT’S HEALTH Your Cost of Goods Sold, or COGS, is one of the best ways to understand your food spend. It is a mathematical look at the amount of money you spend on food. When compared to your sales, it is the best way […]
Part 1: Inventory-It’s Just Not Stuff on Your Shelves
Part 1: Inventory-It’s Just Not Stuff on Your Shelves It is plain and simple: You need to know your food costs. Why? Because understanding how your food spend relates to your sales is thedefining health measure of your business. Of course, there is plenty of evidence if you pay attention, you will be more profitable. So, when […]
COVID-19- The Restaurant Industry Must Evolve to Stay Alive
COVID-19- The Restaurant Industry Must Evolve to Stay Alive COVID-19- The Restaurant Industry Must Evolve to Stay Alive with strict stay-at-home orders in effect and limited businesses open, carryout, and delivery are the only options permitted to foodservice operations. Now, as states begin to open their economy, restaurant owners are looking for ways to create […]