One of the biggest challenges in running a restaurant is keeping track of all your costs. With that said, food wastage can easily be overlooked, but it’s a major issue. A 2023 study found that commercial and industrial sources, like supermarkets and restaurants, produce about 2.2 million tonnes of food waste every year.
To make the most of your ingredients and cut down on costs, good inventory management is essential. It helps you keep track of your stock and reduces daily food waste.
In order to make the most of your stock and minimise costs, you need to ensure inventory management is a fundamental practice in your restaurant or cafe. Not only does it let you keep track of stock, but it also reduces food wastage day to day.
Here are some simple tips for better inventory management:
Label everything
Organisation is non-negotiable in inventory management. Make sure all your stock is dated and labeled in every storage area — whether it be your walk-in refrigerator, meat freezer, liquor cabinet or dry storage. For consistency, consider removing original packaging and using similar containers for all your items.
First in, first out (FIFO)
FIFO stands for ‘First In, First Out’ and is the go-to system for storing and rotating your stock. It’s a method where you use the oldest items first. By regularly checking expiration dates, you can ensure that older stock is used before newer items, helping to avoid spoilage and waste.
Invest in an inventory management program
Managing inventory can be really time-consuming, but a good system can make a big difference. Choose a program that’s easy to use and, if possible, integrates with your point-of-sale system. This will help you get accurate sales reports and better manage what you need to use or order.
The weekly vs monthly checks
Being proactive about your inventory management is key. That’s why we advocate tracking your food inventory using a weekly schedule. This ensures that inconsistencies can be spotted more quickly to be rectified as soon as possible. On the other hand, doing so on a monthly basis could mean months and months could go by before any mistakes are discovered. By the time they’re noticed, you would’ve already wasted a substantial amount of food, and therefore, funds.
Gather insights for future orders
When you record food waste, note why and when items were thrown out. This info, along with stock shortages, can help you spot trends and make smarter ordering decisions for the future. Knowing which ingredients you need more or less of will help you manage your stock better.
Get the whole team involved
A system is only as good as the people using it. Make sure everyone, from line cooks to back-of-house staff, understands and follows the inventory process. They should record food spoilage, spills, ordering mistakes, and staff meals, and report these to management at the end of each shift.