Continuing with productivity hacks for your restaurant kitchen to work smarter, not harder, we mention here some tips related to your restaurant stock. Your restaurant stock is a very significant aspect of your business, so you need to manage it well to get the most of it and avoid waste.
Stocking: Equipment, Machines, and Inventory:
1. Make the supply chain smarter:
Using software to manage kitchen inventory, order ingredients, and track food costs are proving beneficial for restaurant operations and the bottom line. It is much smarter to have one platform that empowers you to centralize your restaurant ordering and recipes, track inventory price changes from vendors, compare sales to previous purchases and more.
Lean Restaurant System offers you purchasing support where it can find you an alternative, reputable, and reliable suppliers that specifically address the needs of food and beverage purchasing, save your time and effort of searching for suppliers. By investing in our systems, you can focus on your core competency, rather than having to manage relationships with suppliers, and also outsource your logistics without having to invest heavily in logistics.
2. Invest in an Efficient Inventory System:
You should be aware to always control your restaurant inventory and to manage and reduce food waste. Having a good inventory system in place telling you to know when you need to restock save you any hazards or troubles that may arise from running out of ingredients.
It might seem challenging to control and manage your restaurant inventory, as it is an exceptionally time-consuming process when done by hand. Luckily, the right technology is the key.
Lean Restaurant Management System offers you a restaurant management system integrated with inventory management features that enables you to stay on top of your inventory to know your existing stock, slow running stock, overall COGS, inventory purchasing costs, wasted inventory, and more. You can also track your inventory to know if there is any possibility that the inventory is wasted.
3. Have the right tools:
Although kitchen equipment can be costly, they are crucial elements to guarantee to execute menu items as they should be. It would be harder for kitchen staff to cook using Inefficient or broken equipment, as well as it would slow down the process and negatively affect quality.
Lean Restaurant System offers you purchasing support, where you can reach for restaurant suppliers to find discounts and deals that ensure you can get all you need without losing money or hindering the quality and efficiency of your service.
4. Reduce and Control Waste:
If you can not control or reduce your food waste, you’re harming your bottom-line. Restaurant waste is the waste that either the restaurant or the customer throws out. Waste might come from overproduction, overcooked food, trim waste, spoilage, expiration, and leftovers on the customer’s plate. Therefore, you need to regularly run waste audits in your restaurant and notice where your waste is coming from. On the other hand, you can implement the right system to help you manage your restaurant waste. If you consider preventing restaurant food waste to be a top priority, do not overlook the benefits that Lean Management System can bring to the table.
5. Apply Asset Management Strategy:
An asset management plan can add value to your equipment management in the kitchen. It is a strategy to identify and predict faults before they happen. It points out the equipment that is saving the most time for the business. Besides, it identifies where equipment could be fixed or replaced.
An asset management strategy involves equipment maintenance, operator misuse, and equipment selection.
The strategy minimizes any opportunity to work under the harmful mindset break/fix model. As prevention is better than cure, this strategy will gain you a better financial outcome. This because you will not wait for the machine to break so that you call of service and wait for amendment.
Moreover, such a strategy enables you to highlight human error or misuse that causes issues with the equipment. By having engineers inspect equipment regularly, employees can have the opportunity to train properly on how to use every piece of equipment to save cost and time.