What are some fast food inventory management protocols?
- Always keep track of your food inventory
- Basic procedures of taking restaurant inventory
- Effective tips to improve food inventory management
Regular inventory management practices can be quite troublesome to implement. When you ask someone what inventory management is in the Philippines, you’ll usually be left with them tilting their heads in confusion. For many, the concept of inventory management is usually synonymous to just fixing up the stocks in storage. For the bigger franchises, however, inventory management is one of the most important internal processes!
A popular part of inventory management that is known around different commercial industries is the point of sale system. The Philippines is full of companies that have different kinds of inventory management techniques. Oftentimes, they only use the very basics, but there are companies that go above and beyond. Those are the companies that actually put an effort into making their inventory management as effective as possible.
The industry that utilizes inventory management the most is the fast food industry. In a way, they are the ones that will benefit the most from an effective Inventory management system because of their line of work. Take a look at how important inventory management is for fast food joints in the Philippines!
Always Keep Track of your Food Inventory
For any kind of store that deals with food, keeping track of inventory is necessary. Not only is it a requirement to have a log of all your assets, it’s also the core of your whole business. When you’re speaking about a food-centric business, you’ll be dealing with perishable goods. Almost all the items in your inventory have an expiration date. If they’re still being stored when that time comes, then you already have obsolete inventory.
Fast food joints all have different protocols in organizing their inventory. Though not as different as your usual inventory management techniques, fast food joints usually have an added focus to speed, longevity, and consistency. They need every ingredient that they have to be consistent with one another; every dish needs to be the same.
With that being said, different ingredients undergo different kinds of cooking procedures. That is why keeping a constant eye on your inventory of consumables will help greatly.
Take into consideration these three things:
- How much of each ingredient are you going to use in a period?
- Do I have enough ingredients for my standard menu?
- Are there irrelevant ingredients mixed in with my usual stock?
Always keep these three questions in mind when you’re keeping track of your inventory. At the end of the day, tracking your business’s food usage and storage will allow you to identify trends and help you anticipate and avoid shortages or other kinds of problems in the future.
Basic Procedures of Taking Restaurant Inventory
Truth be told, there’s no standard process for people to do restaurant inventory. In fact, most fast food joints and restaurants nowadays use automated inventory management systems that minimize any manual work that is needed. Learning to effectively organize your restaurant inventory, however, starts with doing things on paper, so here’s a short guide on doing so!
- Begin with creating five rows on an inventory sheet of paper, or in a customizable inventory management program. Programs such as MS Excel will do. Label them with the following: Items, Unit of Measure, Inventory Amount, Unit Price, and Total Cost.
- List down all the items in your restaurant under the Items column. Include everything from ingredients and sanitary supplies to dinnerware and tabletop items.
- Input the unit of measurement that you’ll use to determine the quantity of each item. It’s okay for it to vary based on how different food items are sold.
- Determine the number of units you have of each item and add those figures to the Inventory Amount column. This step is done for the standardization of your measurements. It will also help in calculating costs and waste.
- Document all of your unit prices and add them to the Unit Price column. A simple way of doing so is to divide the cost of one unit by the amount of that item that you have.
- Lastly, calculate the total cost by multiplying the unit price of each item by the amount of that item that you have in your inventory. Once you’ve calculated the total cost for all the items, add them to the Total Cost column.
Effective Tips to Improve Food Inventory Management
Take note that inventory management in any shape or form is not to be done by just one person alone. To keep it as effective and consistent as possible, here are a few tips and tricks!
- Educate your team on the benefits of food inventory management. The more the surrounding people know about inventory management of perishable products, the more they’ll tend to keep things in check.
- Keep your location clean and organized. Remember that your inventory flow can only be as good as your overall organization. Stockrooms should be tidy and labeled properly, equipment should be cleaned at the end of the day, and tools should be kept logically organized for quick retrieval and return.
- Use an inventory management system. Doing everything manually can be difficult and time-consuming. Try investing in these kinds of systems in order to both make things more convenient and hassle-free!
- Make use of the point of sale system. The Philippines has numerous fast food joints—all of which uses the point of sale system. Integrate that with your inventory management system and make things easier for you!
Inventory management in a restaurant or fast food joint is essential to make sure that the business flow is seamless. With that being said, one of the best ways to make sure of this is to educate your team about it! As long as none of them asks you what inventory management is in the Philippines, then you’ll be sure that they know what they’re supposed to do.