![]() Determine what food categories you’ll need on your spreadsheet based on your restaurant type, e.g., no liquor category needed for fast casual, if you have an extensive bar, you might want to separate beer and wine from liquor, etc. Using the downloadable spreadsheet above, here are the steps for creating a restaurant inventory spreadsheet.ġ. In the absence of restaurant inventory management software, a restaurant inventory spreadsheet serves to help you manage your restaurant inventory manually. Inventory counts track the amount of inventory your restaurant has at a given time. For example, if your inventory shows that you used $600 worth of ingredients to make your signature lobster pasta entrée during a certain time period, but you should have only used $540 worth of ingredients to make that menu item in the same time period, your cost variance is $60. The cost variance in actual versus theoretical inventory usage is calculated by taking your product cost – the cost of product it takes to make the dishes sold according to recipe - and subtracting the cost of product your staff actually used to create the dishes sold. You can calculate the variance by inventory quantity or dollar value. Variance represents the unaccounted-for difference in the food you actually used versus how much you should have used. Sitting Inventory ÷ Average Depletion (for a specific period of time) = Usage Variance ![]() Your usage shows the general rate of use for your inventory, calculated with the following formula: Depletionĭepletion is the amount of food and beverages your restaurant uses over a set period of time. Your sitting inventory is the amount of unused product that is sitting in your shelves, refrigerator or walk-in. ![]() However, you should choose one unit of measurement and stick with it for consistent reporting. For each metric, you can either calculate it by quantity or dollar value. ![]() While tracking inventory manually can be fairly straightforward, there are a few key terms that can help you and your staff better understand the process. Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator. Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. A restaurant inventory spreadsheet is no match for restaurant inventory software to track your inventory, but if you’re a growing restaurant business, it’s a good place to start to set the groundwork for a digital solution. ![]()
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