Foodservice Inventory Management –
5 Benefits to Consider

Foodservice Inventory Management –
5 Benefits to Consider

Maintaining inventory throughout its “life” in a facility – from the point it is received to the time it is used or served – is always a critical part of managing your operation’s budget. With the added stress of a national crisis (such as a pandemic), it is necessary to conserve time and maximize resources in any way possible.

Automating with a foodservice inventory management system can help safeguard against unnecessary manual labor, overproduction, spoilage, and non-standardized meal production procedures – all of which contribute to an operation’s expenses. Specifically, software can help automate many of the following tasks:

A graphic depicting a team working together on foodservice inventory management.

1. Tracking Floor Stocks

With the right technology, staff can easily visit cost centers, enter the floor stock amounts needed, and develop delivery requirement lists for teams who maintain those products. Mobile inventory software not only streamlines the item fulfillment process but also ensures you are monitoring and controlling the activity at each location in one trip.

2. Going Digital for Physical

Physical inventory indicates how much on-hand stock is available. However, without the proper tools, you run the risk of multiple trips and, therefore, an increased potential for errors. Consider using physical inventory software, which enables staff to do a thorough assessment of physical inventory.

3. Monitoring Meal Preferences

Track your recipes to see if any items are not selling as well as they should. Sometimes, a site may think a recipe is popular, but the actual numbers reveal otherwise. Removing or replacing these recipes can be helpful, especially when they have a high food cost.

4. Analyzing Production Trends

Forecasting is simply looking at what has happened in the past to help predict what will happen in the future; without it, foodservice departments are left guessing. With a foodservice inventory management system, your staff can log forecasted amounts and actual quantities used. By comparing these, you can see the whole picture for each meal period and adjust accordingly.

5. Updating Prices Regularly

It’s in your best interest to keep your database up to date to verify you have the most current pricing information. After all, core data will flow to other areas of your system: recipes, menus, inventory, production, etc. Accurate reports can lead to improved budgetary and operational decisions, making the most of the facility’s time and money.

Looking for additional methods to enhance your operation’s inventory?

Check out our Inventory Best Practices eBook and contact to discover what automation can do for you.