5.6. Inventory
Effective kitchen management relies heavily on precise inventory control. By maintaining an accurate account of available supplies, managers can efficiently plan food orders, track food costs since the last inventory, and adjust menu items, as necessary. Monitoring inventory also helps identify issues like pilferage and waste.
Managing inventory is like managing a bank account. Just as you monitor your bank balance and its interest earnings, a manager should be attentive to the value of supplies in the storeroom and kitchen.
Inventory embraces everything within your establishment, including produce, dry goods, cookware, uniforms, liquor, linens, etc. Each item that incurs a cost to the business must be included in the inventory. In a restaurant, for example, it is important to separately count kitchen items from front-of-house and bar inventory.
The principles of inventory control apply universally, regardless of operation size. Larger operations may require more personnel or dedicated teams for various steps, whereas smaller operations might rely on one or two individuals to manage inventory.
Effective inventory control involves several key steps:
- Establish systems to track and record inventory.
- Develop specifications and procedures for ordering and purchasing.
- Create standards and procedures for efficiently receiving deliveries.
- Determine the frequency and processes for reconciling inventory.
- Analyze inventory data to identify areas for improvement.
