Controlling Food Costs in Receiving
-
Download
Employee Acknowledgement of Receiving Procedures
It's crucial that employees who check in products at your back door understand the importance of what they do. Use this form to ensure that those people know exactly what is expected by having them review and sign this document & place it in their personnel file.
-
Download
Requisition/Transfer Form
Transferring product between stores can cause cost control problems if they are not tracked properly. Use the store transfer form to record product movement between multiple restaurants or profit centers
-
System
Key Item Running Inventory
One of the primary reasons for food and beverage losses is the lack of meaningful measurement of the use or loss of key products on a regular and frequent basis. This system provides an easy, yet effective way to alert management of theft, improper portioning and other shrinkage issues.
-
Online Course
Key Item Running Inventory
Key Item Running Inventory Control is one of the most effective systems for controlling food cost in any type of restaurant. That's because it's highly likely that 60-70% or more of your total food cost is attributable to just 10-15 key products. This course is for owners, managers, and key kitchen ...
-
Training Video
First In, First Out (FIFO): An Inventory Practice EVERYONE in Your Kitchen Should Know
Everyone on your kitchen team should understand the importance of effective inventory rotation. First In, First Out is an essential and easy-to-follow inventory practice that will prevent unnecessary food waste, save money, and ensure that your guests always receive fresh, high-quality products.
-
Article
Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant
One of the reasons the restaurant business is difficult is due to its approach to inventory control. Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants.
-
Training Video
Receiving Best Practices: Prevent Big Losses at Your Back Door
Many restaurants lose LOTS of money at the back door due to poor or non-existent receiving procedures and controls. If you don't have an effective receiving system in place, it's close to a 100% certainty that you're losing money due to driver or insider theft, short-weights, accepting bad products ...
-
Download
Storage Checklist
Use the Storage Checklist as a guide for deciding what your restaurant should be doing to store and handle your products to ensure quality and reduce losses. It should help you quickly become aware of basic storage procedures and policies. Use it as a tool to help you determine what should be done, ...
-
Download
Restaurant Receiving Checklist
Receiving is an area where the lethal combination of poor systems, carelessness and greed can add up to big losses in any restaurant. Use this checklist to reveal and correct your weaknesses so you stop risking your hard earned profit whenever a delivery truck pulls up.
-
Article
7 Ways to Halt Receiving Losses
The receiving dock or back door is one of the most vulnerable areas in your restaurant. The potential to lose money during the receiving process is great. Implementing and executing a good receiving system takes some training but it's a high-return activity that is WELL worth the effort.
-
Training Video
Shelf To Sheet: Know Exactly What Is In Your Inventory
In a restaurant, counting inventory is crucial to controlling your costs and having a profitable operation. Make your restaurant's product counts easier, more efficient, and more accurate, by using the shelf-to-sheet method. It will streamline the process, eliminate the guesswork, and make sure it is ...
