Without efficient restaurant supply, a restaurant will not be able to run smoothly. By managing restaurant inventory properly, especially when it comes to food, a commercial kitchen can avoid a lot of the stress involved with running a restaurant, by dodging problems associated with inadequate restaurant ingredients during food preparation. By following these tips, a restaurant kitchen can make its way towards flawlessly managing restaurant inventory.
1. Build a Relationship with Your Supplier
Restaurant suppliers will be most helpful in ensuring that a restaurant inventory is full, when they are on good terms with the business. By having a positive professional relationship with suppliers, businesses can get the best products, on time, and at the most convenient cost possible. Whether the supplier of ingredients is a local farmer or fisherman, or a wholesale supplier, having him/her on your side for getting all your requested ingredients on time and at the best quality, will raise the level of the restaurant kitchen. By getting first dibs on newly in-season produce in your area, your commercial kitchen will be able to stand out from others in the neighborhood.
2. Stay Organized!!!
A restaurant inventory, similar to many other aspects of running a restaurant, will only be convenient if it is organized. Keeping ingredients in designated areas, or shelves, of the restaurant will allow restaurant staff, such as cooks, bartenders, pastry chefs, and the restaurant manager, to know when an ingredient is depleted and needs to be re-ordered. Having a member of the restaurant kitchen staff who has worked at the venue for a while, and therefore knows the approximate amount of ingredients used each week, fill out the inventory form, will help ensure that appropriate amounts are ordered.
3. Make lists
Lists are a great way to stay organized in a commercial kitchen. Nowadays, restaurant inventory software makes it easy to stay on top of restaurant supply lists. Making separate lists for each supplier or type of restaurant supply will simplify the process of writing the lists. Cooks should be in charge of ingredients, while barmen should handle drink and alcohol orders. A restaurant manager, of course, should overlook the whole ordering process to make sure it is running smoothly and efficiently. Designating certain days each week for ordering different ingredient types will help make break up the task into shorter, less intense tasks, upping the efficiency. To maximize productivity, have all the lists easily accessible on restaurant inventory software or in hard copies at the waitress podium.
4. Be Educated About Available Supply
Restaurant staff, specifically cooks and restaurant managers, should be informed about in-season produce available. The menu options should be planned according to ingredient availability to ensure that restaurant staff will not be making customers empty promises about dishes, or have to stress to compensate for the shortcomings of the restaurant supply. This problem can be prevented by having a good relationship with restaurant suppliers or local produce suppliers, since they can warn a venue about ingredient shortages.
5. Be Prepared for the Costs
For a restaurant kitchen that changes its menu often, budgeting for restaurant supply can be time-consuming. However, taking the time to calculate the costs and ensure that restaurant suppliers are paid on time will help with running a restaurant. If costs are calculated and suppliers are paid on time, not only will the business have a better idea of their net profits or earning potential, they will also build a better relationship with their suppliers.
Running a restaurant is hard work. Managing restaurant inventory is a defining part of a restaurant kitchen’s success. Restaurant inventory software, productive restaurant staff, and convenient commercial kitchen storage, as mentioned in these tips, are great ways to start getting organized in terms of restaurant supply. By making an effort to stay organized in ordering restaurant supply, a business can run the restaurant kitchen as smoothly as possible.