Five ways inventory management can help your restaurant to be more effective

Restaurant inventory management is a procedure that monitors ingredients and supplies. It also helps you make more economical food, beverage, and supply ordering decisions. In other words, inventory is the backbone of your restaurant, and its effective management is essential to your day-to-day operation and long-term goals.

Consolidating the ordering processes

A restaurant needs automation when the owner steps out from behind the cash register. As soon as responsibility and decision-making have been handed over to hired employees, every action must be digitized.

Oracle Hospitality Materials Control helps you consolidate ordering processes by simultaneously collecting requisitions from several departments. A seamless interface to back-office systems ensures increased data validity for all departments.

With Materials Control, you will also have easy access to centralized reporting, which helps you to stay up-to-date and plan purchases efficiently.

Reducing the impact of human error

Restaurant systems help break restaurant processes into chains, reducing the possibility of human error. An algorithm, not a person, determines repetitive actions.

Materials Control helps you to achieve time and cost efficiencies by implementing paperless internal requisitions. Actions, such as remote receiving, transfers, and stock updates, are sped up by handheld devices which avoids human error, minimizes month-end reconciliation, and improves accounting processes.

Reducing costs

Inventory management is a restaurant strategy that influences your restaurant’s food costs, revenue, and profitability.

Materials Control allows you to compare the price and impact of planned purchases, including supplier assessment with Bid Management. Price updates in real-time are also available, allowing you to react to discrepancies as soon as they appear.

Increasing revenue

The total cost of goods sold is an essential component in determining profit. Inventory management decreases waste, which lowers the cost of goods sold and ultimately increases profits.

Materials Control offers multilevel purchasing authorizations that minimize overstocking and enable cash flow monitoring. Tracking stock use with standard recipe cards effectively controls the situation.

You can also achieve real-time stock control by comparing the numbers with manual counts.

Better customer experience

Keep customers happy by having all the ingredients on hand for every dish on your menu.

Speed of order, availability of all the dishes on the menu, and good organization will make your guests happy and keep them returning to your restaurant.

Miroslava Raykovska-Meade

HRS Area Director