![]() Tip : Implement a First-In, First Out (FIFO) restaurant inventory system to ensure that ingredients with shorter shelf lives are used first. Take into consideration the type of foods you’re storing and the effect they have on your inventory turnover rate. Shelf Life Of Ingredients : Fresh food has a shorter shelf life than canned food.You could also consider off-site storage for non-essential items. Tip : Optimize storage space by using vertical and horizontal storage solutions. Storage Space : A smaller storage space means less space for stock ! Which may lead to an inability to order enough items to sustain the customer demand, and therefore an alarmingly high turnover ratio.Tip : Reevaluate menu pricing and consider offering smaller, lower-cost menu items to encourage higher turnover. Higher-priced items are likely to lead to a lower inventory turnover ratio. Pricing & Menu Mix : The price of certain items makes them less of an easy sale.You could also offer a mix of items that can be consistently sourced throughout the year. Take for example cheese fondue : it probably won’t be your best seller in August ! Tip : Adapt your menu to the seasons, or be aware that some of your items will have a different turnover rate than others. Menu & Seasonality : If your menu remains unchanged during the year, some items may sell less during seasons.Several factors can affect the inventory turnover rate of a restaurant : Once you start calculating your restaurant inventory turnover rate on a regular basis, you’ll realize that it is a reliable indicator of your usage and sales. It is therefore important to interpret the inventory turnover ratio in the context of your restaurant business. But in other cases, a lower turnover rate may be acceptable, especially for businesses dealing with expensive items, such as expensive wines. ![]()
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