Restaurant Inventory Control: 7 Golden Rules
Seven essential inventory rules to reduce waste at your restaurant across seasonal shifts.
Inventory loss and waste is one of the biggest cost items in restaurant management. With a proper inventory system you can reduce this by up to 40%.
1. **Daily count**: Count fast-perishing items like meat, fish and dairy every day. ERP12's mobile count module lets cashiers do this in 5 minutes.
2. **FIFO rule**: First In, First Out. Automatic expiration tracking via label printing.
3. **Minimum stock level**: Set a minimum stock for each product. The system auto-alerts and creates a supplier order.
4. **Supplier performance**: Track quality and timing scores of incoming products. Visualize low performers.
5. **Recipe-based consumption**: Define a recipe for each menu item; stock decreases automatically when sold.
6. **Weekly reporting**: Waste, top-used products, most profitable menu items. Clean dashboard for managers.
7. **Multi-location sync**: If you have multiple branches manage stock centrally and run transfers through the system.