Ultimate Guide to Restaurant Inventory Management—How Multi-Unit Restaurants Minimise Food Waste and Costs
Imagine cutting your food costs by 10% while ensuring every dish you serve is fresh and high-quality—effective restaurant inventory management can make this a reality. According to a survey by POS provider TouchBistro, 58% of restaurant operators cite rising inventory costs as their primary financial strain. If you’re looking to control these expenses, you’re not […]
Hospitality Industry — Inventory & Purchasing Practices to Slash Food Costs in Your Hotel F&B Operations
Keeping tabs on food costs is essential for hotel profitability. Obviously, you say? Sure, the maths are easy: revenue – CoGS = bottom line. But if you’ve ever been in the trenches of hotel F&B, you know this simple calculation, in reality, equals bloody guerrilla warfare against rising food cost percentages. In this post, I’ll […]
How to Calculate PAR-Level Inventory
Effective inventory management is essential for a restaurant’s profitability, particularly in multi-outlet operations, where errors and discrepancies can quickly multiply, leading to significant losses. Excess inventory can lead to food waste, and inadequate inventory can disrupt kitchen production. That’s why restaurants need to understand and calculate PAR-level inventory — the ideal amount of stock for […]
Navigating Tough Times—How The Buying Power Of A GPO And The Efficiency Of Inventory Software Is Helping Restaurants
Running a profitable restaurant, dark kitchen, or corporate catering operation has become increasingly difficult. With rising inflation, it’s become harder for businesses to achieve and maintain profitability without cutting corners or sacrificing quality. The cost of ingredients and other materials has gone up, making it necessary for restaurateurs to find creative ways to adjust their […]
Inventory and Procurement Management for Multi-Unit Restaurants (Or ‘How to Add up to 10% to Your Bottom Line in a Few Months’)
For the most part, running F&B for a multi-unit operation is exhilarating. It’s a rush. It gets your blood pumping from the moment you deal with that first delivery crisis in the morning to the moment when you exhaustedly curl up to watch the Chef’s Table on Netflix in the evening. It’s a great gig…. […]
Inventory Turnover Ratio & Days’ Sales in Inventory – The Two Restaurant Inventory Metrics That Will Help You Squash Food Cost & Maximize Profits
Whether you make it or break it ultimately depends on how expertly you can control your food cost. Whether you’re managing a chain of exclusive restaurants… a dozen hotel eateries… or an award-winning catering service… And how expertly you control food costs ultimately comes down to how expertly you control your food inventory. That’s why, […]
12 Restaurant Inventory Statistics That Highlight Why Inventory Control = Business Success
Inventory losses are still an everyday occurrence for a lot of restaurant owners and operators. A bottle of wine here, a steak there, a couple of onions everywhere… The industry as a whole is making some progress here as more savvy F&B operators realize that by controlling inventory, they’re reining in their biggest cost center […]
5 Restaurant Inventory Challenges That Are Costing You Money (Keep an Eye On #4)
Restaurant inventory challenges are the Gordian knot that almost all restaurant operators struggle with — they’re what keeps even the most experienced owners, F&B managers and chefs up at night, often more so than staff training, admin, or menu engineering. You hack away at them but, try as you might, you just can’t get your […]
5 Restaurant Inventory Best Practices That Will Help You Run A Successful Operation
Start running a successful and profitable operation by adopting some well-known (and some top-secret) restaurant inventory best practices. They might take some getting used to but work at them until they start to feel like a second skin to you and your staff. And then watch in amazement as something complex, daunting, and time-consuming turns […]
