How To Order Stock And Maintain Stock Levels

Running a profitable and successful Cafe/Restaurant entails a lot; one well-known tip is to adopt restaurant inventory practices. Ordering and maintaining stock levels is essential for your business, especially if you want to optimize your merchandising process.

Food items and equipment make up the majority of inventory for your business, but how well your restaurant handles its inventory determines its success. By reading this article, you’ll learn how to order stocks and maintain your restaurant stock levels.

Ordering stocks is the backbone of your business place; it keeps everything organized, connected, and in place. One error in your inventory can negatively impact your restaurant’s profitability and cost.

How To Order Stock

The approved recommendation is to take inventory once per week, on the same day, and exact time. However, you may choose to take inventory of your stocks at your convenient time. You can order stock by:

1. Item Type: For example, napkins, beverages, tomatoes, steaks, etc.
2. Inventory Amount: The number of units of measure you currently have in stock.
3. Unit Of Measure: How do you order your perishable goods? Is it by kg or boxes? Ensure your unit of measure is consistent; by doing this, you will prevent inventory miscalculations.
4. Unit Cost: Divide the cost of a unit by the number of stocks you have because the price of some stocks keeps changing.  Ensure you always use the latest price.
5. Total Cost: Multiply the price of each stock by the number available in your inventory.

When you consistently take inventory of all your stocks, the easier stock ordering gets.

Tips: Meticulously group all similar stocks on your shelves; this will help streamline the inventory process faster.

Have a set system for cycling out all perishable goods; this ensures that all the perishable items are used on a (FIFO)First-In-First-Out basis.

How To Maintain Stock Levels

1. Keep Your Stock Levels Very Low: Use an inventory management technique to help keep the right amount of stock to satisfy your customers. Ensure not to take unnecessary space so it can be used for other vital stocks.
2. Organize Your Inventory: Put labels on your shelves so your employees can find items quickly. Inventory also makes restocking of goods quicker and more accessible; all to do is, identify the items you use the most and keep them in the same position so they can be easily accessible by all.
3. Track all Inventories: Have a tracking system for all the items you use in your business place: dry goods, spices, beverages, liquor, employees’ uniforms, cooking items and equipment, linens, towels, and napkins.
4. Use A Food Waste Sheet: Make available a separate sheet in your inventory file; the new sheet will track wasted or spoiled stocks. Monitoring food waste aids in helping you find a new means to avoid loss. Also, it allows you to discover all the areas you can improve, saving you more money in the long run.

On A Final Note; 

At Cafe Furniture Melbourne, you’re sure to find exactly what you want. We have an excellent inventory of all our furniture. Visit our website now to see our eclectic mix of furniture.