Thanks to Restaurantowner.com for these suggestions. Go to restaurantowner.com for more excellent information on management tips for independent restaurants.
- Separate duties of checking in deliveries from counting inventory from paying bills. If you have one person doing all three you leave yourself open to theft.
- Treat inventory like cash. Keep storage rooms locked and only let authorized workers access.
- Never allow delivery drivers, bussers or dishwashers into storage rooms. Its easy to pilfer inventory and stick it in the trash for later pickup.
- Use labels or other dating techniques on food in storage. The worst thing you can do is serve outdated food.
- Use pre-measured spatulas and other measuring tools for preparing and prepping food. It is amazing how much can be lost with over-portioning.
- Keep inventories at minimum. When there is excess food on hand you will have more waste, spoilage, theft and over portioning.
- Observe carefully kitchen practices to keep staff following your procedures.
- Everyone must follow the standard recipe guidelines every time. Make sue guidelines are readily available to staff.
- Have a written policy regarding vendor gifts and perks. Otherwise, your kitchen manager and a vendor can get a side deal for kickbacks that bypass you.
- Calculate food cost every week and take a physical inventory every week if possible.
