Key Item Running Inventory
This course will teach you how to set up a Key Item Running Inventory System to track the 10-15 key items that make up as much as 60% to 70% or more of your total purchases.
Key Item Running Inventory
About This Course
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What You Will Learn
Key Item Inventory Control is one of the most effective systems for controlling inventory for any type of restaurant. 60-70% of your total food cost is most likely attributable to just 10-15 key products.
This course teaches managers and owners how to implement daily key item inventory tracking for their restaurants. We'll guide you step-by-step from set up to implementation, including best practices for daily execution.
- Why You Should Track Key Items
- How to Select Key Items
- How to Set Up the Key Item Form
- Recording Daily Activity
- How to Track Key Products that Require Prep and Portioning
Instructor: Joe Erickson
Joe brings his extensive experience in restaurant management to the forefront. With a background that spans Luther's Catering, Sunset Dinner Cruises, Bobby Mac's, Nicole's Cafe San Felipe, and Truluck's Steak and Stone Crab, he's consistently driven innovation. Joe's primary focus lies in creating streamlined systems and processes that enhance restaurant efficiency, elevate product utilization, and, most importantly, ensure a consistent and exceptional guest experience.
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1.Introduction to Key Item Running Inventory1:47
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2.Why Do You Need a Key Item Inventory System?4:37
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3.Setting Up the Key Item Master2:21
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4.Selecting the Key Items for Your Restaurant3:03
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5.Getting Started Quiz1:00
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6.Create a New Form Each Week1:13
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7.Recording Daily Activity4:21
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8.Key Item Form Quiz1:00
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9.How to Track Key Products that Require Prep and Portioning3:52
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10.Using Production Forms to Track Key Item Prep5:08
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11.POS Sales Mix Tracking5:34
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12.Advanced Key Item Quiz1:00
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13.Course Summary2:57