We get it. It’s drier than the 250ml of sauvignon blanc you have on the go when you eventually sit down to face it.
Now you’re finally back open after the dark winter inventory management will be a key pillar to getting back to where you need to be financially.
The good news is, you don’t need to find yourself a little tipsy at 1am buried under a stack of spreadsheets. There is a better way.
It’s been a long lockdown. Let’s recap.
- skip to Ways of Calculating Inventory Management below if you remember this bit.
Investopedia define ‘inventory management’ is:
“the process of ordering, storing and using a company's inventory.”
What a lovely definition. We’ll go with that.
This is the amount of inventory (as a financial figure) your pub, bar café or restaurant is carrying in-house.
Depletion refers to the amount of inventory used over a specific period of time—measured as a financial, or physical amount.
The amount of sitting inventory (in financial value) divided by the average depletion over a period of time.
Usage = sitting inventory / average depletion
Variance measures the difference between cost of goods purchased and the usage amount’s cost.
Chances are, you’re using one of the following ways if you’re calculating inventory management at all:
Yes, some businesses still struggle with pen and paper inventory management. Those that do are sacrificing any chance of achieving the ‘optimisation’ part.
key factors to actually optimise inventory management in a food and beverage business are:
ONE: Be consistent!
You’re working with perishable goods soyou MUST take stock daily. Ideally at the same time, before or after doors open or close. This will help you:
Still on pen and paper? Do it all digitally. It’s the 21st century!
Get 2 months Growyze access free after launch in July 2021 and manage waste, take stock, do ordering and optimise inventory management from your phone.
Train your team on how to take inventory and why it’s so important. Once they are trained, make them accountable for:
Things move fast in food and beverage businesses.
Inventory management optimisation means staying agile and responding to changing circumstances quickly.
Let’s say you sold a specific menu item more quickly than you imagined.
Now you’ll be low on ingredients. By tracking sales DAILY you’ll give yourself time to respond to order and support demand without having to take it off the menu.
The three points above are your backbone of effective inventory management optimisation. Here are a few side dishes:
Stack the fridge shelves first in, first out.
Keep overflow stock of popular, non perishable items.
Have a clear idea of what you want to sell in seasonal cycles.
You probably knew those last bits.
You might not know you can get 2 months of Growyze access on us!
Make light work of every task that goes into inventory management optimisation and gather your business data into one place intelligently. You’ll wonder why you used pen and paper.
Drop your details below for 2 months FREE (from July, then £49 p/m) smart and easy inventory management only with your mobile phone! Start optimising now!