Page 4 - Managing Food Cost Email Newsletter

Do Inventory Regularly

Taking inventory also helps you
Do you know where your food is
during your ordering process and
going? If not, we encourage you to
keeps you from ordering too much or
take inventory regularly and
too little. You also know how fast items
consistently so you can stay on top of
are being used. For example, if
your food usage and associated costs.
you’re ordering too much fresh food
Conduct an inventory of your food,
on Monday that it spoils, you might
beverages and serving supplies at
think about splitting up the order so it
least once per week. This helps you
doesn’t spoil as quickly.
keep control of your costs.

Conversely, do you routinely run out
When you conduct inventory
of food? Sometimes this can be good
regularly, you have a better idea of
like at the end of the night – but if
what’s being used, lost, or perhaps
you’re running out during the dinner
even stolen. You can use your usage
rush, perhaps you aren’t ordering
rate to decide menu item costs as
enough.
well and to get a feel for your profit
line.

WWW.BONDESQ.COM,
for more information

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