Profit & Loss Balancing Tips

Do you have a restaurant? 5 tips to control your inventory

Restaurant is a sector in which there is a lot of competition, especially in large cities or tourist centers. So it is essential to stay ahead on issues such as the concept, the menu, or the service; and be impeccable in operation. At this point, we have to mention what specialists call “the backbone” of every gastronomic business: inventory management.

On it depend not only on the costs and profitability of a restaurant but the quality of the dishes, respect for hygiene and food safety standards. This is why it is so important that you know and execute the best practices for inventory management. These are the five most important.


Keep an automated record

The first step is to strictly control what enters and leaves the winery so that supplies are never lacking, decrease losses, and improve profitability. The good news is that today there are very accessible and easy-to-use technological tools.

Keep the cellar in order

It seems obvious, but this is one of the main reasons for the inefficiency in the management of inputs. Considering that you work with perishable products, you do not need a very large space, but it does allow the mobility of two or three people. As for the furniture, it installs multi-level shelves, an industrial refrigerator, and, if necessary, a freezer and a space for wines and drinks. Dedicate a special area for cleaning supplies.

Control supply daily

Having the necessary supplies is essential for a restaurant to provide good service and control costs. One of the inefficient practices into which many entrepreneurs fall is to go out and buy at the last minute and at a retail price in a store or market in the neighborhood. Analyze the mobility of your inventory, take seasonality into account and start by applying one of the basic supply rules for the most experienced restaurateurs: perishables (fruits, vegetables, meats, eggs, and dairy) are bought every day, and groceries (e.g., flour, sugar, canned goods, and condiments), weekly.

Decrease waste

The waste of supplies is one of the main causes of the low profitability of a gastronomic establishment. To avoid this, check the operation of refrigerators and freezers to make sure they keep food fresh. Periodically check the expiration date of the raw material, and place the products that were purchased the longest in front of the shelves, so that they are the first to be used. Another important point is to check the condition of the merchandise when purchasing or receiving it at the warehouse.  

Establish and respect strict hygiene and safety protocols

Place protection mechanisms for doors, windows, and other accesses; spray safely every month by hiring professionals. It also prevents the accumulation of garbage, dust, and elements that undermine the cleanliness and order of the space. To prevent theft and delegates control of the warehouse to no more than two people and install video cameras in strategic areas of the premises to prevent inappropriate behavior by employees.