Restaurateurs with a firm grasp of inventory management know the following at any given time: not buying too much or too little), minimize inventory lost due to theft, spoilage or waste and maximize profitability. Equipped with that information, restaurants can improve their inventory purchasing (i.e. Taking control of your stock with automated inventoryįood inventory management is a way of tracking what and how much inventory your restaurant is carrying at all times.Tips for taking restaurant food inventory.Important restaurant inventory terminology.The benefits of food inventory management.In this article, you’ll learn the basics of restaurant food inventory management: what it is, what terms you’re likely to encounter, tips for keeping track of inventory and the tools you can use to do it. How can you do this? Improving efficiencies It’s imperative that you’re consistently and actively reducing costs to maintain your current level of success. If you’re not constantly working to improve profitability and grow your revenue, the costs will take over. The biggest risk for the food & beverage industry is rising wages and food costs. But, do you know where you’re losing money? Detailed Usage, Loss, and Sales Performance reports tell you what’s sitting on the shelves and where you’re losing money. You know the cost of everything that comes out of your kitchen. FoodPrint reports that up to 10 percent of the food inventory a restaurant purchases is wasted, meaning that 10 percent of their food cost will not generate revenue. All of which impacts food and beverage cost control for your food and beverage business. One small stock management error can lead to food shortages, unnecessary food waste and inaccurate forecasting. Proper food inventory management keeps service running smoothly, but a failure to do so can impact financials. A key part of restaurant management is inventory control.