Inflation is such that poor inventory management can lead to considerable financial losses. Only the best-structured restaurateurs, with a precise view of their inventories, manage to keep their material costs under control.
Unfortunately, many players are still neglecting in-depth analysis of their inventories, resulting in an accumulation of errors that can quickly add up to thousands of euros.
Where should you start? What levers can you put in place to maintain the profitability of your points of sale?
Here are5 common inventory management mistakes to avoid at all costs in your restaurants:
Faced with inflation, restaurateurs must anticipate their raw material needs to avoid two common problems: overstocking and stock-outs.
Storing raw materials for too long inevitably leads to an increase in the loss rate and impacts margins. This is particularly true of expensive raw materials with a short shelf life. Overstocking also means tying up storage space, particularly fridges and cold rooms, and incurs additional energy costs. It also encourages theft, which is more difficult to detect when overstocked.
They are also a major problem for restaurateurs. If you run out of raw materials, you won't be able to prepare certain dishes, which can lead to frustration on the part of your customers.
Procurementhas become a real headache, especially when you have to supply several restaurants. In order to place an appropriate order, it's vital to forecast your stocks, taking into account: sales forecasts and stock levels.
Yokitup has developed a solution that accurately forecasts your needs to ensure optimal supply management. Based on sales forecasts, stock quantities and the BBD of each ingredient, our intelligent ordering module tells you how much to buy at the right time.
As prices fluctuate, more and more mistakes are made, which can ultimately prove very costly. That's why it's vital to check your goods thoroughly on receipt, especially when it comes to expensive raw materials such as meat or fish.
✅ Thanks to the Yokitup solution, you can enter the quantities of products received in the software. In the event of an anomaly or incomplete delivery, you can automatically generate a request for reimbursement. We also recommend that you keep a record of the problem encountered by attaching a photo directly in the application.
This saves you precious time, and means you'll never have to pay for missing or damaged products again.
A sudden spike in the price of certain ingredients can lead to daily variations in the profitability of a dish.
Menu engineering is an excellent way of identifying the most profitable dishes on your menu. It also enables you to react quickly when a dish falls below the desired level of profitability.
✅ Once you've identified them, all you have to do is focus your efforts on highlighting the most popular and profitable dishes.
This method offers the possibility of making reliable, data-driven decisions to adjust your menu. If a popular preparation requires a new ingredient whose price has skyrocketed or is likely to rise, this will enable you to quickly find a higher-margin substitute.
The aim is also to understand where margins are being lost, identify non-performing dishes and eliminate them.
Yokitup has developed the first 100% free tool dedicated to professionals in the fast-food, traditional, bakery and hotel sectors. By registering on the following link : Free Software, this solution enables foodservice professionals to efficiently manage their recipe cards, carry out inventories, analyze the cost of each food item and evaluate the profitability of their dishes to optimize their material costs.
Where exactly are they located? What can be done to minimize them? The first step in reducing your losses is to identify their causes accurately.
These losses can come from a variety of sources, including :
To pinpoint the cause of the loss, start by categorizing your losses to identify their origin, focusing on the most expensive and most affected products.
Carry out an inventory once a month to maintain effective control over your raw materials. For greater precision, you can also carry out a partial inventory every 15 days on problematic or more expensive products.
Data centralization provides complete visibility of restaurant financial performance. It is essential for decision-makers and restaurant managers to effectively manage the performance of their network.
Having a precise view of your supplies and losses has become essential for preserving your margins. Implementing a tool that gives you a clear view of your ratios will enable you to make the best decisions and react quickly in the event of any anomaly.
At Yokitup, we've designed a 100% customizable dash board where all your data is accessible in real time. Restaurant owners can generate detailed reports on procurement expenses, sales trends and loss rates.
By analyzing the performance of each outlet, they can easily identify areas where savings can be made, optimize their material costs and improve the overall profitability of their restaurants.
Want to find out more? You can now make an appointment with our team to set up the best inventory management strategy for your restaurants.
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