Ingredient stock control is a simple thing, but an important one for any restaurant business. Beyond taste, location and cleanliness, managing stock and ingredients well to cut spending, save on cost and raise profit matters just as much. Get it wrong and you end up with overstock, goods past their date, or — in some outlets — not enough to sell, and no end of disruption. Bringing in technology such as a restaurant POS system will make your outlet far more efficient than before. Here are four techniques for better stock and ingredient control.
4 techniques for better ingredient stock control
Record quantities, dates, times and costs for every cycle
Every time ingredients come in or go out, record the quantity accurately, note the date and time clearly, and include the full cost. That builds a detailed record of what is still in stock, how much is left and what it is worth in baht. Purchases and usage should follow FIFO, an important rule that keeps ingredients from spoiling.Write recipes precisely, and weigh out every sale
For a restaurant, having precise recipes — exactly how much of each ingredient goes in — does more than keep the taste consistent. It also lets you plan the management of your own stock and ingredients, so you never run short and never sit on too much. It saves cost and makes everything you buy go further.Check and manage ingredient stock regularly
This is another essential, so you know what you truly have left, cut down on stock disappearing for no clear reason, and can check how fresh your ingredients are at any time. Here Qashier's restaurant POS system is an excellent assistant to food and drink businesses, with inventory and ingredient management features that save staff the time they used to spend counting stock the old way. When something runs low it alerts you so you can reorder easily, so you never lose a sale, every order you place is worth making, and the profit shows.Keep stock and ingredients neatly arranged
This technique makes storing your ingredients straightforward: you know which ingredient sits where in the store room and how much is left, which prevents losses and needless waste. When you need something in a hurry it is easy to find, with no time wasted waiting. Arrange items in order of expiry date, or in FIFO order. Keeping everything tidy also reduces the risk of accidents.
None of these stock techniques is difficult, and you will notice that bringing in technology such as a restaurant POS and billing system is another option well worth taking up. Manage everything properly, with an ingredient inventory system that helps control costs and keeps a tighter grip on ingredient quality, and a restaurant or drinks business stands a far better chance of reaching the targets it has set.
If you are looking for a POS system, remember Qashier — it keeps your work running smoothly, with no worries about the billing system for your shop or restaurant. It covers everything from managing the ingredients and products in the outlet to QR code ordering, contactless payment and product listings, through to collecting sales data so you can see what sells best, along with effective staff management. For more information, get in touch on Line Official: @qashier.th or call 02-544-0267