Webinar/Podcast
Kitchen Management 101: Reduce the Hassle and Build a Better Weekly Inventory Control System
Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants.
If you are serious about getting a handle on food and beverage costs, you must first gain control over your inventory.
A reliable, systematic weekly inventory system doesn't require specialized software to be effective. In fact, you can see immediate results using the same, simple systems many successful restaurant operators use every day. Once you've mastered these systems, you'll be in a much better position to select and get value from the many restaurant inventory apps seeking a share of your business.
In this 1-hour webinar, we'll show you how to streamline your weekly inventory counting system to lower food cost, reduce waste and get more accurate financial results.
We strongly encourage you to include your kitchen management and key personnel on this webinar.
In this session, we'll explain...
- Why restaurants doing weekly inventory are 2-5% more profitable
- How to get organized and reduce time counting inventory
- Why some restaurants give up on doing weekly inventory
- Why your POS and accounting software fall short for controlling inventory
- How to track and use turnover ratios to control inventory levels
- Why your key people should know that food purchases IS NOT your actual food cost
- How to count inventory efficiently so it's not a hassle
- How to select the right inventory app
About the Presenter:
Joe Erickson
Since 2004, Joe has been an integral part of RestaurantOwner.com. He has owned and/or managed several restaurant/catering operations. He started his career by developing Luther's Catering, a division of the Luther's BBQ chain, in Houston. He was also a partner and co-founder of Sunset Dinner Cruises and was the founding partner of Bobby Mac's, a casual, full service restaurant in Kerrville. He later helped to develop a southwestern bistro, Nicole's Cafe San Felipe, and was managing partner for the original Truluck's Steak and Stone Crab, which now has 11 locations throughout the U.S. Joe is focused primarily on developing easy-to-implement, yet highly effective systems and processes to help our members improve their restaurants' efficiency, product utilization and most importantly, deliver a more consistent guest experience.
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Fast food or fine dining. Mediterranean seafood or Mexican fare. Today's independent restaurants differ vastly in service style and cuisine. Nevertheless, when it comes to the ordering product or keeping it in stock, all restaurants are pretty much alike. In this 1-hour interactive webinar, we'll show you how to use a simple order guide for any type of restaurant.
