Restaurant Inventory Management Is a Game Changer скачать в хорошем качестве

Restaurant Inventory Management Is a Game Changer

How to Solve Your Restaurant's Cost and Management Challenges: https://dsp.coach/transformation-trai.... Why is taking inventory really worth the headache most restaurant owners see it as? The short answer is it's not just about calculating your cost of goods sold, it's about ordering and cash flow. Let’s talk about inventory management and how it's a restaurant game changer. Learn more about coaching - schedule a call with Ryan, a successful graduate of my coaching group: https://dsp.coach/book-a-call 📖 I wrote a book for restaurant owners and managers: https://amzn.to/2ZYlL7Y 🔔 Be sure to subscribe to this channel to get alerts when I post a new tip: http://bit.ly/2Yk484P 🎧 Take me on the go and listen to my podcast: https://dsp.coach/podcast ********************************** Welcome to my YouTube Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit http://www.davidscottpeters.com. ********************************** Inventory is a fundamental tool you must use if you want to have restaurant success. I often hear from restaurant owners and managers alike that taking inventory is too monotonous, too time consuming and won't make a difference in the restaurant because your chef, your kitchen manager, your general manager, even your bar manager tell you they know what they need and what things cost. They've got it all in their head. Let’s blow this misconception out of the water and demonstrate why taking inventory and managing your inventory is critical to your success. Let me tell you how I learned the importance of inventory. And funny enough, I learned it from one of the worst managers I've ever worked for in my life. He walked me into a walk-in cooler and said, “David, what do you see?” I looked at him and the shelves and told him I saw food. He said, “No! It’s money.” By the way, this proves you can learn something from anyone. You need to understand that your restaurant’s inventory has a direct connection to your cash flow because what is on the shelves is money. I can tell you right now that there are restaurants that have so much food on the shelves that they put themselves in a cash flow crunch. The last time I checked you can't go to the power company and pay your bill with a case of steaks. You need money to pay your bills. Other benefits to taking and controlling restaurant inventory • You will get better health department scores because your walk-in doesn’t have dirty, cluttered shelves and everything can be clean and tidy. • You’ll have less theft because your shelves don’t a have massive amount of food, and you will notice when important inventory – such as some expensive fillets – are missing. • You can clearly see everything's been prepped because it's all there and easy to identify. • You won’t incorrectly 86 an item because someone couldn’t find the ingredients on the shelves. Everything is organized and you carry so much less that it’s easier to find the things you need. • When you take inventory weekly, you can do it faster. I have $2 million restaurants that take inventory in under an hour every Sunday. This is possible when you set up your inventory programs properly, and there isn’t so much to count. • You’ll put more money in your back pocket or bank account. By taking the food off the shelves and putting it back into the bank, you can run your business to do what's necessary for the business. You could even use it to pay yourself! • If you implement a simple key item tracker – where every day you track five to 15 items that are your most popular and/or costly items – one more way to prevent theft. • You can reduce your cost of goods sold using a waste sheet, tracking the inventory that you actually throw away because it’s spoiled, prepared wrong, or some other mistake is made. Paying attention to the mistakes that are happening allows you to proactively stop bad operating practices and save you money. The only way to know your cost of goods sold is to take accurate inventories, period. Your food cost formula is beginning inventory plus purchases minus ending gives you use. Then, use divided by sales is your food cost. ********************************** Find more about how to run a restaurant business on my other platforms: 👍 Facebook:   / davidscottpetersbiz   📸 Instagram:   / davidscottpeters   📱 Twitter:   / restaurantxpert   🔔 Subscribe to YouTube: http://bit.ly/2Yk484P 🎧 Podcast page: https://dsp.coach/podcast