Effective Inventory Management: Stop Your Profits from Leaking

Introduction

Kya aapko pata hai ki ek average restaurant apne total raw material ka 10% se 15% sirf wastage mein kho deta hai? Ahmedabad aur Dehradun mein jahan competition neck-to-neck hai, wahan ye 10% aapka profit ya loss tay kar sakta hai.

Inventory management ka matlab sirf saman kharidna nahi, balki use “Sahi Waqt” par “Sahi Maatra” mein use karna hai. Aaj hum un 5 techniques par baat karenge jo aapke store room ko ek “Bank” ki tarah secure banayengi.

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

Ye sabse purana aur sabse asardaar rule hai.

• Rule: Jo saman pehle aaya (Old Stock), wo pehle kitchen mein jana chahiye.

• Execution: Naya saman hamesha purane saman ke “Piche” rakhein. Isse expire hone ka khatra khatam ho jata hai.

2. Par Levels and Reorder Points

Bina plan ke kharidari karna band karein.

• Par Level: Har item ki ek “Minimum Quantity” tay karein (Maante hain, 10 kg Paneer).

• Ordering: Jab stock us level se niche jaye, tabhi naya order dein. Isse “Over-stocking” nahi hogi aur paisa block nahi hoga.

3. Daily Wastage Log

Jo measure nahi hota, wo control nahi hota.

• Wastage Sheet: Kitchen mein ek register rakhein jisme har jali hui dish, gira hua saman, ya expire hui item ka hisaab ho.

• Accountability: Jab staff ko pata hota hai ki wastage track ho rahi hai, toh wo zyada savdhani se kaam karte hain.

4. Yield Management

Kitchen mein “Peelings” aur “Trimmings” ka bhi hisaab hona chahiye.

• Standard Yield: Agar aapne 10 kg Chicken mangwaya hai, toh cleaning ke baad kitna bacha? Agar yield kam hai, toh aapka vendor aapko dhokha de raha hai ya staff cutting sahi nahi kar raha.

5. Surprise Stock Audits

Digital data par aankh moond kar bharosa na karein.

• Physical Count: Hafte mein ek baar “Surprise Audit” karein. Dekhein ki POS (Software) mein jo dikha raha hai, kya utna saman sach mein store mein hai?

How RB Hotel Consultants Optimize Your Store?

Chef Ankit Bhandari aapke kitchen mein “Systems” install karte hain:

• Inventory Software Setup: Hum aapko sahi POS aur Inventory tool suggest aur set karke dete hain.

• Vendor Management: Sahi rate par fresh mal dilwane wale vendors ki list.

• Staff Training: Hum aapke store manager aur chefs ko FIFO aur Portion Control ki training dete hain.

Expert Checklist: Is Your Money Safe in the Store?

• Kya aapka staff FIFO follow kar raha hai?

• Kya aapne har item ka “Par Level” set kiya hai?

• Kya aapke paas pichle mahine ki wastage report hai?

• Kya aapka store room temperature (Dry & Cold) sahi hai?