If you’re using pen and paper to take inventory, you know which ingredients you need to order for next week. That’s great.
But, do you have a true sense for how often each ingredient sells out? Do you know how much money you’re losing to spillage, over portioning, orders being sent back, theft, and more? You may know that in general, your bananas sell quicker than your strawberries, or that you’re losing some amount of money to employee mistakes. But, without the specific metrics, you’ll continue to lose.
With point of sale software, taking inventory has never been easier or more insightful.
To configure your POS system software to take inventory, take an initial count of your sitting inventory and calculate how much of each ingredient is used in each dish. These configurations can be updated as you add new recipes and adjust old ones.
As orders are entered into the POS software, inventory will automatically update. This is a theoretical usage: that is, how much inventory you should’ve used based on how much you sold. This is great for you, as you can manually take inventory and compare your theoretical usage to your actual usage. To minimize the likelihood of making mistakes during manual counts, always have the same two people count inventory at the end of every shift.
Since the POS software tracks daily usage, it’s easy for you to pinpoint where you lost extra items and address those issues before they get out of hand. Talk to your employees about whatever discrepancies there may be. Simply letting your staff know that your restaurant POS software can track over proportioning, mistakes, and theft will encourage them to be more honest and hardworking.
Of course, there’s more to inventory management than preparing for the next day. Brink POS and PixelPoint POS allow you to analyze the trends – daily, weekly, monthly, etc. – and plan for the future. It’s easy to see which ingredients sell quickly, and which ones rarely leave the shelves. You can also see when certain items sell the quickest – perhaps your turkey dinner sells fastest around Thanksgiving, or your caprese salad sells fastest during the summer. Using this data, you can update your sitting inventory levels to reflect what your restaurant needs. Not only that, this data can inform the way you design your menu, and even which menu items you eventually get rid of.
Empower your restaurant by making the switch to POS inventory management today!