System
Key Item Running Inventory
OPERATIONS: Inventory Control
A large percentage of most restaurants' food cost is determined by the control and usage of a relative small number, generally 10 to 15, expensive and/or high use products.
The running inventory system provides a way to measure and track the use and control of these products daily or by shift and gives management daily feedback on the use of the products that have the greatest impact on food cost and profitability.
USED BY: Kitchen Manager, Chef, General Manager
Benefits of the Key Item Running Inventory System:
- Ability to measure usage of key products that have the greatest affect on food cost on a daily basis
- Effective deterrent to theft when employees see managers counting inventory
- Food shrinkageg and loss issues come to the attention to management very quickly
- Can allow management to control a majority of total food dollars on a daily basis
Implement the Key Item Running Inventory System
Preview
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