How to Do Inventory in a Restaurant to Lower Food Cost - Restaurant Business Tip
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- čas přidán 12. 03. 2019
- If you have any questions or for membership inquiries, please contact Gregg Sourbeck at 1-877-457-6278 ext 106 or Gregg@RestaurantSystemsPro.net. To schedule a call or a free 20 minute software demo calendly.com/gregg-3/free-sof...
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Love your stuff my man!! Great value!
Beautiful video David. Thank you 😊🙏
Woah 4:00 from there on. Thank you. You've made me a better km thanks!
Great info
Hey David, still love your vids, so valuable. Could you just extend on what you call "batch recipe"? Thanks a lot in advance!
Hi Adrien, an item recipe is your menu item and a batch recipe is anything that goes within your menu item. For example, if you have a cheeseburger on your menu and the only item that you make for that burger is homemade ketchup, the ketchup would be the batch recipe and the cheeseburger plate would be your item recipe.
I thank you for this video i am looking to start a CZcams cooking channel and some day a food truck I've never ran a crew but paying attention to managers in the past and working hands on with them helped me alone the way i also would like to get my culinary arts license before I actually keep my food truck so they won't be any questions on do i have the correct license to own cook so if you and anyone else have any advice please feel free
How is your journey going? I’m in the process of learning to manage a food truck and basically run things by myself. It can be tough at times, but it’s worth it.
Any suggestions on a software program to keep track of inventory. I have a huge menu and integrating it with the Pos system will be impossible. I’m pretty much looking to keep track of what the usage of each item is on weekly, monthly or yearly basis. I’m doing it with a pen and paper right now but it’s kind of hard for me to know the total amount of pieces of a certain item I’ve bought the last 52 weeks. Does that make sense?
Hi Bobby, We have a software system that does all of that! Feel free to book a demo at 623 266 9611 ext 106 or email Gregg at Gregg@restaurantsystemspro.net
Also, I put the link to our pricing page in the video description. Thank you!
Hey Bobby hope all is well where is your restaurant located at what city ?
👏🏽👏🏽👏🏽
I work for a restaurant and when I do my inventory it drops way too much Even though I was below budget in my purchasing budget? What does exactly mean?
If you are purchasing under budget, you will start to use up extra inventory. This is good, you’ll eventually purchase at the rate you are using your product. This keeps the right amount of inventory on your shelves.
@@RestaurantSystemsPro yes correct. But when my inventory drops way to low it messes up my food cost. Does that means that something is not yielding properly or there is a lot of wasting that it’s not been told for the chefs?
I did not have that issue last year. I keep my food cost in line for the whole year. This year we are decreasing 30% of total sales in comparison with last year. Or is that has nothing to do with that? Ty!!
@@luisnorman8374 yes it definitely means there is an over use of product. Another possibility is high discounts and calculating food cost off net sales instead of gross. Our system tells you all of this. We connect to your POS and report any gaps in usage. I have $297 program where we do all of this and a ton more. Email me at fred@restaurantsystemspro.net and let me know you were watching this video and I’ll add you to the next session for free. I hope to hear from you.