A restaurant can be a very complicated establishment to run and the actual cost of the food itself is significant, being second only to the cost of your manpower. Having control over this element is vitally important to your bottom line and the success of your venture.

While every business has its operational costs and most retail establishments have to carry stocks of some kind, restaurant inventory control is particularly important as in this case the goods are very perishable. It is not uncommon to have several hundred different types of raw food product in storage at any one moment and with poor management you can end up wasting a lot of this.

While senior management should always delegate for best effect, we should not forget that ultimately they have responsibility for good restaurant inventory control. It is important not to have too many people involved in the chain as this will just lead to waste in one form or another, but remember that portion measurement, food handling and ordering are top of the list.

The quality of the food is of ultimate importance in a good eatery and if you advertise something you should go out of your way to make sure it is available at all times. Never forget though that each item of food represents a significant cost until it is prepared and delivered. Contain these costs through a system designed to stock just the right amount of food for optimum delivery.

As humans, we tend to put less value on something if there is a lot of it around and this applies to food stocks as well. Part of your restaurant inventory control duties will require you to educate your workers in the strict importance of portion control. Aim to have just the right amount of any one stock available at any time and not an overabundance.

Your storage room should be a significant focus of your attention as if you use proper oversight to keep the inventory level perfectly balanced you will end up with less wastage, less spoilage, less theft, optimum portion control and a better bottom line.

Did you know that chain restaurants tend to be 2 to 3 times more profitable than independent restaurants, across the board? This is in good part due to the policies and procedures that they have in place, including stringent restaurant inventory control. All operators should try and ensure that they do a full food calculation cost once per week and after a period of time they will not come up against any sudden panics when a particular item is very low or even runs out.

In the food and drink industry there are a great deal of pitfalls ahead and experienced industry consultants are available to help advise in all areas, including restaurant inventory control. Remember that this is but one element of a complex multidimensional operation.

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Article Submitted By: Jose L Riesco
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