In Foodservice, the inventory at the roots are products purchased for the preparation and sale of more money than what you paid for them. The variance between the sale price and the cost is the gross profit. Some food service establishments have large stocks that have become stagnant for several reasons. First, many catering companies to buy large quantities of products, including food, beverages or disposable menu functions with specific requests for service and serve.
Many times thesepurchases to create the greatest challenges to parties times the number of guests drop or cancel all functions and let the restaurant with cash flow and inventory limited increase. This problem is multiplied when you leave work on goods that were purchased 2 or 3 months before sitting on the shelves and get lost and forgotten. This problem creates an opportunity if the goods sitting on shelves in the previous months have been paid. In other words, they are considered free goods.Here is an opportunity to create new and old.
The steps used to support the Inventory Cash Flow:
1) Have your team use to collect reports from providers for the last month. This will tell you everything you have bought the business for current and future can be guaranteed for the month.
2) If your team a list of everything in your establishment, which was not purchased in recent months and what you have on hand. This list gives you a "waiver" of objects thatneed to be creative with.
3) Review the list and challenge the team to new menu items, presentations and marketing techniques to create the package "old goods sales at the cash sitting on your shelves to retrieve.
You can use this opportunity for an exciting challenge with potential benefits for the staff to create. Depending on the size of your surplus, you may want the number of days of inventory you have on hand and inventory turnover ratio understand. Morethese calculations later.
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