BestTables
How to manage restaurant inventory
A simple method for regularly recording supplies, movements, and stock.
Define what you will measure
Begin with supplies that have the highest cost or turnover. Define a consistent unit of measure for purchasing, storage, and recipes.
Record every movement
Incoming purchases, outgoing stock, waste, and adjustments should have a date and reason. If you record only the ending balance, you lose the explanation for the difference.
Count and compare
Perform regular counts and compare physical stock with the system. Investigate differences before correcting the balance. The BestTables inventory module includes supplies, categories, movements, and stock.