How To Run A Restaurant: Take Inventory Weekly скачать в хорошем качестве

How To Run A Restaurant: Take Inventory Weekly

How to Run a Restaurant: Take Inventory Weekly - Do the words weekly inventory give you the hives? Does your mind immediately go to something else to avoid even thinking about it? If this is you, it's OK. I know you know it's important. Stay with me, and I'll share with you how you can make the process so much easier and complete a food inventory in under an hour, accurately, every week. ****How to Solve Your Restaurant's Cost and Management Challenges: https://dsp.coach/transformation-opt-in 📖 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. ********************************** Taking inventory is a big deal in your restaurant. • If you want to calculate your food and liquor costs, you need to take inventories. • If you want to achieve your budgeted targets, you need to measure because that which we measure improves, which means you need to take inventories. • If you want to manage your cash flow, you need to manage your inventory. Here are seven things you need to do to simplify your inventory management to better control your cost of goods sold. The goal is to use shelf-to-sheet inventory, which I’ll explain in a bit. The very first thing you need is software. If you want to control your cost of goods sold, you need an inventory management system with recipe costing cards. I highly recommend Margin Edge for this. Call up and ask for Bruce and tell him David Scott Peters sent you. I do not get a commission or kickback in any way, but I can tell you that about 80 percent of my members, if they don't have software, that's the software package they go to. They have great customer support, a great interface and they have exactly what you need in your restaurant. The second thing is you need to use your software to upload your invoices for updated pricing. Upload your invoices through software so every recipe card, every product, and your next order are all up to date. Number three, you need to complete your batch recipes in the software. Batch recipes are soups, side dishes, sauces, desserts, components to dishes such as diced onions and carrot sticks. You want anything you manufacture in your software because then you can have three inventory units. • A batch unit and what the value is of it when you count it on the shelf • A storage unit and the value of it • A usage unit and the value of it Number four, now you set up shelf-to-sheet inventory so that you can take inventory as it appears on the shelf in the order you see it. Number five, the day before inventory is supposed to be done, print off a physical copy of your shelf-to-sheet inventory to double check it is still set up in shelf to sheet order. If not, make the corrections so whoever conducts inventory can do it shelf to sheet. Number six, remember to always take inventory using two people, usually the manager in charge of that department and any other person. This creates speed, accuracy, and it keeps honest people honest. Number seven, when you've put your data into the software from your count sheets, if you didn't go directly into the software, look for errors. Does your food cost look wildly high or wildly low or just slightly off? Did all the sales get in there? Has every invoice been input? Did you make a mistake on your inventory, and you have $30,000 in shredded cheese because you counted ounces and it was a case price? Make the corrections, and you’ll know what your food cost is every single Monday. Repeat weekly. Every week you're going to do shelf-to-sheet inventory. If you do it this way, I promise you're going to get it done in under an hour. ********************************** 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