Are you concerned about increasing your profits?
You should start paying attention to the Ghost Kitchen Inventory Management.
It’s a process of tracking all the ingredients and supplies you have in your ghost kitchen in real-time.
The reason why you should pay attention to inventory management is that it helps with preparing more economical food and supply orders.
No matter whether you’re concerned about fulfilling your day-to-day goals or want to increase your profits in the long run, inventory management is the perfect solution for you.
Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales.
Ghost Kitchen Inventory management Tips
Inventory management is a great option for minimizing waste and saving money.
In this article, we’ve highlighted some valuable tips for inventory management. We hope you’d find it extremely helpful. Here are the tips we’ve brought.
Use a POS system
Ghost Kitchen POS system brings a lot of benefits such as integrated accounting, data forecasting, automated inventory tracking, and order planning reports. However, you cannot rely on a POS system for incorrect food or drink preparation, spillage, and spoilage.
If you want to keep track of these problems with your POS system, you’d have to enter the information manually. You can prepare more accurate and well-rounded reports when you focus on Ghost Kitchen inventory management.
Maintain a Consistent Schedule
You won’t be able to track the ingredients and supplies accurately if you didn’t build a schedule before starting your journey.
You need to check the available items after regular intervals.
We recommend checking the non-perishables and bulk items only once a week. But the perishables and popular ingredients need to be checked daily otherwise, you’d run out of supplies.
Adjusting your menu offerings gets a lot easier when you consistently pay attention to the Ghost Kitchen inventory management.
Create a Sheet for Food Waste
Usually, the ghost kitchens don’t pay enough attention to the food waste because they don’t understand how much they can save if they start tracking it.
When you’re working on ghost kitchen inventory management, you need to create a separate sheet for food waste.
You’d be surprised to see the amount of food wasted every week. After that, you’d definitely start looking for ways you can use to save the food. It will ultimately increase your profits in the long run.
Take Help from Chef or Manager
Nobody can better track the supplies except the chef or the manager. Therefore, you need to rely on them for tracking the inventory.
When you rely on multiple employees for ghost kitchen inventory management, the situation gets a lot complicated.
And most of the time, the employees miss a number of options believing that the other person might have tracked the items.
Therefore, you should rely on only one or two employees for ghost kitchen inventory management.
Utilize Surplus Ingredients
If you have some items that can rot in the coming days, you should consider using those items in your dishes.
You can introduce some new offers to attract customers. It helps a lot in minimizing food waste.
And that is exactly how one can understand Ghost Kitchen Inventory Management. To read more of such articles that will blow your mind. Just press on this link here.