Post by account_disabled on Feb 22, 2024 0:20:40 GMT -7
Also makes it easier to calculate how much food to buy. This is no longer a “head” calculation. 2. Monitor your establishment’s demand This is something that many entrepreneurs already do to help control food stocks. But they do it “on feeling”, based on observing whether the room is full or empty, or the number of delivery orders. In view of this, our tip is to base this monitoring on data , using the ERP management system to simplify this process. As the ERP records all orders placed and all information about them (day, time, quantity, etc.), it is easier to track. You can find out how many units of each dish are ordered per day (or per week), as well as the periods or days of the week when they are most sold. With this, you can create a much more assertive plan for your purchases.
The problem of excess inventory Even though we are talking about non-perishable foods — which can remain in stock for longer, because they do not spoil quickly — excess stock remains a problem. This is because it generates unnecessary costs for the business and can make the purchase of other important products unfeasible. Not to mention the money tied up in inputs that you are not using, which represents a Lebanon Mobile Number List loss of money — as these resources could be invested in purchases that are more useful to the company. stock 3. Be very careful with storage Anyone who works with food already knows that there is little care when it comes to storing ingredients. Still, we need to mention this item, as it is very important to the subject of the article. Perishable foods always need to be stored at the exact temperature to avoid spoiling. Even more so when we talk about meat, fish and vegetables that can cause health problems when they are not stored correctly.
Even non-perishable foods require care, such as items that cannot be kept close together, for example. Canned goods need to stay away from bran and grains, among many other issues that make all the difference in food stocks. 4. Keep detailed records of items Continuing with the previous item, in addition to storing food correctly, it is important to catalog it. That is: recording the items, with their quantities and expiration dates . The ERP management system is a great tool for this! Place labels on all groups or shelves, as best for your stock: perishable and non-perishable foods, grains and bran, liquid ingredients , seasonings... And so on. This also makes it easier to find foods to use. This record may seem like an exaggeration, but it is not. In many cases, it is the lack of it that causes stock problems, such as the “disappearance” of food and drinks. Furthermore, proper registration reduces the loss of food due to expiration.
The problem of excess inventory Even though we are talking about non-perishable foods — which can remain in stock for longer, because they do not spoil quickly — excess stock remains a problem. This is because it generates unnecessary costs for the business and can make the purchase of other important products unfeasible. Not to mention the money tied up in inputs that you are not using, which represents a Lebanon Mobile Number List loss of money — as these resources could be invested in purchases that are more useful to the company. stock 3. Be very careful with storage Anyone who works with food already knows that there is little care when it comes to storing ingredients. Still, we need to mention this item, as it is very important to the subject of the article. Perishable foods always need to be stored at the exact temperature to avoid spoiling. Even more so when we talk about meat, fish and vegetables that can cause health problems when they are not stored correctly.
Even non-perishable foods require care, such as items that cannot be kept close together, for example. Canned goods need to stay away from bran and grains, among many other issues that make all the difference in food stocks. 4. Keep detailed records of items Continuing with the previous item, in addition to storing food correctly, it is important to catalog it. That is: recording the items, with their quantities and expiration dates . The ERP management system is a great tool for this! Place labels on all groups or shelves, as best for your stock: perishable and non-perishable foods, grains and bran, liquid ingredients , seasonings... And so on. This also makes it easier to find foods to use. This record may seem like an exaggeration, but it is not. In many cases, it is the lack of it that causes stock problems, such as the “disappearance” of food and drinks. Furthermore, proper registration reduces the loss of food due to expiration.