?!Stock is money, but who cares
Does this sound familiar? You have a winning dish—customers are crazy about it, but when the new cook prepares it, the sauce comes out a bit different, or the portion size on the plate suddenly changes. When you ask the chef for the exact cost of the dish, you usually get a quick calculation on a napkin or a something like: "Around 18 shekels, give or take."
A profitable restaurant has no "around". This is where the most important concept in a professional kitchen comes in: the bill of materials (BOM).
Let's start from the beginning—what's the deal with inventory counts?
Counting inventory is like counting money. Simple as that. Only instead of bills, you count tomatoes. Carrots. Wine bottles. And even the plates (yes, even the ones that broke while the new waiter was being trained).
Why is it important?
Inventory = Money
Every product on the shelf is worth money. Moreover, you paid for every product in the restaurant. Yes, even the kilo of onions in the corner of the fridge is worth money. The thing about inventory is that it's money already spent, so it'd be smart and proper to make use of it. To sum up, inventory is a financial status, but it's also the status of raw materials that can be turned into money.
Order Planning:
Nobody wants to serve a steak without... the steak. If you don't count inventory properly, you’ll discover in the middle of rush hour that you’re out of pita, lemons, or—whatever it is that you're always running out of.
Preventing Waste:
You never want to serve something that's expired or some withered lettuce, and your customers certainly expect better. Counting inventory keeps you abreast of stock levels in your storage area, ensures you don't over-order, and prevents placing early orders for goods that will simply sit around.
Good Service:
""Sorry, we're out of that" is not exactly what you want your waiters to be saying. If there is enough inventory, you'll always be able to serve the whole menu.
Now for a few practical tips:
Start with a complete inventory list: Products, types, quantities, and expiration dates.
Choose two or three reliable people you can trust to count the inventory as accurately as possible.
Set fixed times to count inventory: Pin a "meeting with the inventory" in your calendar.
Manage using the FIFO (First In, First Out) method: Whatever came first, leaves first.
Use inventory management software: Because let’s face it—if it’s not fast, simple, and digital, it doesn't get done. Management software helps streamline restaurant workflows. We might be biased, but Zester makes every inventory count easy and simple
Holidays and Special Occasions: Holidays can lead to longer wait times for supplies and higher customer volume. This means it’s worth ordering products 10–14 days before a holiday and ensuring you have enough cold storage space.