Inventory Management: How to Stop Food Wastage and Theft

Introduction

Restaurant business mein sabse zyada paisa kitchen ke “Store Room” mein duba hota hai. Agar aapka inventory management sahi nahi hai, toh ya toh aapka saman expire ho jayega, ya phir kitchen se chori (theft) hogi. Dono hi suraton mein nuksan aapka hai.

1. The FIFO Method (First In, First Out)

Ye sabse purana aur asardaar tarika hai. Jo saman pehle aaya hai, use pehle istemal karein. Purane stock ko hamesha aage rakhein aur naye stock ko piche.

2. Daily Stock Sheet (Closing Stock)

Har raat kitchen band hone se pehle ek manual check hona chahiye. Kitna paneer bacha? Kitna tel kharch hua? Isse staff ko pata rehta hai ki owner ka har cheez par dhyan hai.

3. Portion Control (Wastage ka Dushman)

Agar ek dish mein 200 gram paneer jaana hai, toh wo weighing scale se nap kar hi jana chahiye. Bina naape khana banane se costing kabhi sahi nahi aati.

4. Vendor Management & Audit

Mahine mein ek baar apne vendors ke rates market se compare karein. Kayi baar vendors dheere-dheere rates badha dete hain aur owner ko pata bhi nahi chalta.

RB Hotel Consultants: Waste Management Audit

Hum aapke kitchen ka Wastage Audit karte hain aur Inventory Tracking Systems set karte hain taaki aapka ek-ek dana hisaab mein rahe.