A similar system is in use for any transfers between departments (i.e. kitchen stock being used in the bar
and vice versa).
Any transfers should be recorded and rung through daily - this makes sure they aren't forgotten about. You can only
transfer stock out which means if you get something from another restaurant, they have to set up the transfer for/to you.
Because we are a high-volume business and there is a lot of stock coming through the business. It is
vital that our stock counts are accurate so setting time aside to do this properly is really important. Our
counts are done on a Sunday night so that we can generate a weekly GP.
The stock counts are done by the kitchen management team. We aim to have stock results generated by midday
Monday, as the GM needs these figures to complete the weekly Flash report. Making sure all invoices are up to date,
fridges and dry stores areas that are organised makes this whole process more efficient.
Once the stock is finalised it is put back to zero, the new closing figure is now the
new opening figure for the following week.
During your training;
- Head Chefs will be trained 3-5 times on stock takes
- Senior Sous Chefs trained 2-4 times on stock takes
Once the delivery has been received, the order which was placed on the system can
be approved.
Make sure that the invoices are processed daily, most of our companies are EDI invoices which makes the process
easier and quicker - if they are left until the end of the week, Monday will be really painful.
Through doing them daily, credit notes are chased quicker as they are still fresh in their mind. All suppliers hate
giving credit notes, they need to be chased, so it's best to use a Credit note tracker
to make sure you receive what you should after all it is your restaurants money.
Transfers.
Stock count.
Invoices.