{"id":17212,"date":"2018-10-18T13:10:00","date_gmt":"2018-10-18T13:10:00","guid":{"rendered":"https:\/\/www.posist.com\/restaurant-times\/?p=17212"},"modified":"2023-08-29T17:08:31","modified_gmt":"2023-08-29T11:38:31","slug":"inventory-control-restaurants-singapore","status":"publish","type":"post","link":"https:\/\/www.posist.com\/restaurant-times\/singapore\/inventory-control-restaurants-singapore.html","title":{"rendered":"Inventory Control in Restaurants: How to Keep Your Stock & Inventory in Check"},"content":{"rendered":"

One of the most critical expenses that a restaurant incurs on a daily basis is the <\/span>food cost<\/span><\/a>. <\/span>A typical restaurant in Singapore spends almost <\/b>31.8% of their total operating expense on the purchase of goods and raw materials<\/b> and is of the biggest restaurant costs. Here comes the importance of keeping a keen eye on the restaurant inventory control. Inventory control will ensure that wastage of raw materials are kept at the bay which again will ensure that you do not incur unnecessary expenses that might bleed your restaurant dry. <\/span><\/p>\n

Inventory control can be broadly defined as all the activities involved in keeping a check on a restaurant\u2019s stock.<\/strong> It includes keeping a track of the daily consumption of the raw stock ingredients, supply chain management, forecasting, and production control. Inventory control is essential as it directly impacts a restaurant\u2019s food costs and hence, the overall profit. Here are some great restaurant\u00a0inventory controlling tips.\u00a0<\/span><\/p>\n

How to Achieve Inventory Control in Restaurants<\/b><\/h2>\n

The Singapore food industry is heavily dependent on the export of raw materials. Since they are exported, one can only understand that the prices of these materials will be relatively higher. This makes it all the more important for restaurants to try and control food cost by implementing methods of restaurant inventory control.<\/span><\/p>\n

Read on to know the best restaurant inventory controlling tips.<\/p>\n

1. Order As Per the Requirement<\/b><\/h3>\n

Price of raw materials in Singapore are soaring high, hence ordering as per requirement becomes an essential prerequisite. Ask your manager to check the stock before ordering in for more raw materials. <\/span><\/p>\n

However, it is quite understandable that calculating stock on a daily basis is a very labor intensive work which opens a wide scope for manual mistakes. If you want to avoid any such situations, it is highly recommended that you get on board an extremely robust restaurant management software that will help you to keep a tab on your stock seamlessly. <\/span><\/p>\n

An efficient restaurant management software<\/a> is often empowered to send you real-time alerts whenever an item reaches its reorder level, and this will help you order items whenever required. Such a system will save you from ordering items which are already in stock, which will ultimately remain unused and rot in your inventory. Integrated with the POS, the\u00a0inventory management<\/strong><\/a><\/span>\u00a0software gives you the count of the beginning and the closing inventory, it also automatically calculates the balance stock and tallies it with the available physical stock.<\/b><\/p>\n

2. Reduce the Generation of Waste <\/b><\/h3>\n

In Singapore, the prices of the raw materials are soaring, and this increases our emphasis on the reduction of the <\/span>generation of waste<\/span><\/a>. Managing stock well is one of the first steps to reducing the production of kitchen waste. Here are the steps to ensuring minimal wastage of stock at your restaurant.<\/span><\/p>\n