Stock management is a big part of our business.
In fact, along with Labour, stock management
is where great managers can shine and run
a good business.
The General Manager is ultimately accountable
for delivering budgeted stock figures but good results
will depend on all restaurant departments working
efficiently day-to-day.
The rest of the management team have a responsibility
that all wastage is recorded and staff food is rung
through the till system correctly.
Also, making sure all Voids/Discounts/Waste are
processed correctly will ensure accuracy in our
reporting.
We only use nominated suppliers for all of our
food and drink and all orders must be placed
through Comtrex.
The order is sent to the supplier automatically
and it will also generate an outstanding order
on the system.
Once the goods arrive, along with a delivery
note/invoice, you can then authorise it on the
system, which will populate your stock.
It is important to know our supplier's delivery
days/times, minimum order sizes and when the
cut off times are. For us to maintain good relationships
with our suppliers it is
important to order in good time.
Each delivery coming into the restaurant must
be checked to ensure;
1. Items are of high quality and to company specification.
2. Everything that was ordered has arrived -
correct quantity/weights.
The quality of the items must be checked and,
where necessary, temperature probed and recorded.
Never leave a delivery unattended and never just sign for
acceptance without double checking with the driver and
the delivery note. Any poor-quality items or goods not
delivered must be reported to the supplier immediately.
If we accept an incorrect delivery and don't report it, we
will have to pay for it.
Deliveries must be put away as soon as possible. Any
fresh goods must get refrigerated immediately. All other
items put away tidily and in rotation.
Deliveries must never be left where they will cause an
obstruction or a risk to safety.
Stock management.
Stock ordering.
Deliveries & storage.
The amount of wastage in a restaurant will have a direct effect on GP and therefore must be kept to a minimum.
Wastage can usually be attributed to a few main reasons.
1. Over ordering - so having more stock than we require.
2. Carelessness - poor fridge management, burnt/overcooked products.
3. Lack of Training - staff aren't using or don't understand recipes.
4. Providing we use the correct measures as per specs and providing you know your levels of
business and order correctly; our wastage should be at a minimum. Wastage must be recorded
on all sections on the kitchen.
Wastage.