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Inventory management can be accomplished with spreadsheets and manual counting. But inventory management software helps ease the process and more accurately count and track your products. Additionally, it can show important financial and performance data and re-order stock when it reaches certain levels.

Keeping track of usage, dollar value and overall inventory levels is essential for restaurants to understand where the money they invest in food inventory goes. Equipped with that information, restaurants can improve their Cost of Goods Sold (CoGS) and maximize profits on each sale.

Here's how to create your own inventory sheet in just four steps: Open a Spreadsheet. You can use any spreadsheet you like. ... Name Your Headings. This gives you the information that you will collect on each item in inventory. ... Enter Basic Item Information. ... Save Your Work.

How Do You Manage Food Inventory? A point of sale (POS) system will help, but use an ERP or take inventory by hand. ... Use the same staff to do inventory. ... Track inventory on a consistent schedule. ... Use a food waste sheet. ... Follow the first expiring, first out (FEFO) inventory method.

First-in, first-out inventory measurement is the most common inventory costing technique as it's easy, reliable and accurate. FIFO assumes that goods purchased first, are sold first ? usual practice in restaurants as chefs tend to use the ingredients that are closest to expiration first.

You only need to hold enough inventory to cover your sales, plus a little extra in case of an emergency (like spillage occurs or a large party dines at your restaurant). A good inventory to sales ratio is between 4 and 8, which means selling your entire food or beverage inventory between 4 and 8 times per month.

To keep track of pantry inventory, make a dated master list of all of your pantry items, including the number of each item you have on hand. Keep the list with your grocery list and menu planner. Each time you use items, update the numbers, adding the items to the grocery list before you run out.

From keeping track of items at the checkout counter to assessing inventory and labor costs, POS systems are an essential item for any restaurant. Restaurant managers point of sale systems, also known as POS systems, at the check-out counter.

To keep track of pantry inventory, make a dated master list of all of your pantry items, including the number of each item you have on hand. Keep the list with your grocery list and menu planner. Each time you use items, update the numbers, adding the items to the grocery list before you run out.

Inventory Tracking Methods Manual Tracking: Those who aren't ready to invest in an inventory tracking system often track their inventory using pen and paper. ... Card System: ... Spreadsheets: ... Accounting Systems: ... Inventory Management Systems: ... Open Source Software: ... Software-as-a-Service (SaaS): ... Cloud-Based Software: