Mobile Inventory Software
Complements All Management Models

Mobile Inventory Software Complements All
Management Models

Mobile Inventory Software Complements All Management Models

Inventory management is a universal foodservice need, and all industries including healthcare, the Department of Defense, higher education, and corrections must ensure they maintain enough supplies to feed their populations. However, with so many distinct factors to consider, processes rapidly become complicated and time-consuming. Technology such as mobile inventory software can help staff stay on track and enhance data accuracy.

Mobile inventory software graphic

Establish a Foundation

Par levels are the base amounts of products the foodservice operation will need to fulfill demand.

Physical inventory requires measuring items to provide actual numbers for on-hand goods. It may also necessitate involvement from third-party vendors. Mobile inventory software is particularly beneficial for physical inventory. For example, staff can use tablets to count items in storage areas, eliminating manual processes on paper.

It is vital to take physical inventory regularly to obtain cost variances based on starting and ending amounts. Staff can then analyze trends and investigate any causes for inconsistencies (i.e., spoilage or theft).

Perpetual inventory maintains a real-time log of inventory changes to record the arrival and usage of supplies. Point-of-sale (POS) systems automate the input process, which is crucial in a fast-paced retail environment.

Just-in-time (JIT) inventory strives to keep on-hand inventory at a minimum by having products arrive immediately before production. However, this entails decreased par levels and careful planning with vendors.

Maintain Accuracy and Plan Ahead

Data management is another critical aspect of foodservice, and mobile inventory software can provide helpful tools. For example:

  • Inventory worksheets or count sheets should list all the items stored in each location, which can get as specific as bins or sequences.
  • On-hand values allow executives and managers to review and monitor inventory, revealing whether the facility is ordering too much, too little, or just enough.
  • Merge functionalities sync inventory information between sites in a multi-site environment. The system should also offer both site-specific and consolidated reporting.
  • Menu-driven solutions can significantly reduce the time spent placing orders because they calculate needs based on production. They also keep on-hand inventory levels under control.
  • Display expiration dates as reference for FIFO (First In, First Out): Rotate old stock to use it before new deliveries.

Above all, forecasting is a prominent necessity. Logging and studying post-meal counts will reveal the trends of each recipe; it is imperative to adjust accordingly to avoid over- or under-ordering. If a specific menu item is not performing well, perhaps consider repurposing the ingredients. Seasonal recipes like holiday specials may also boost retail sales. Popular dishes mean less waste, higher satisfaction, and increased profits.

Reducing manual legwork leaves less room for human error, especially in an enterprise setting that oversees numerous facilities. The right solution will result in cost savings and improved operational health, allowing staff members to focus on other responsibilities.

Want more tips and tricks? Check out our inventory eBook to dive deeper!