Managing inventory in a pizzeria is no simple task. Inventory accounts for the second largest percentage of a restaurant’s costs, yet according to the State of Small Business Report, 39% of small business owners still manage inventory using pen, paper and spreadsheets. Some don’t even take the time to manage their inventory at all.
Inventory systems are a critical component in running a restaurant business. Cheese, meat, flour, and beverages are “cash on your shelves” and as important to your net income as the sales you generate. Consider these tips for keeping tabs on these valuable—and highly perishable—assets.
How much money do you have tied up in inventory? To limit waste and spoilage, industry consultants recommend keeping no more than a week’s worth of stock on hand. And with food costs on the rise, managing inventory and limiting waste is more important than ever.