Lidando com estoque lento em sua operação de alimentos e bebidas?
Tem insights sobre como otimizar o estoque? Mergulhe em suas estratégias para manter as prateleiras frescas e os lucros fluindo.
Lidando com estoque lento em sua operação de alimentos e bebidas?
Tem insights sobre como otimizar o estoque? Mergulhe em suas estratégias para manter as prateleiras frescas e os lucros fluindo.
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Create promotions and specials or combo deals. Reduce ordering and negotiate flexible terms with suppliers for slower moving products.
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1. Implement First-In, First-Out (FIFO) How It Works: Arrange inventory so that older stock is used before new stock. This is especially important for perishable goods like produce and dairy. 2. Utilize Just-in-Time (JIT) Inventory How It Works: Order only what you need based on demand forecasts, minimizing excess stock. 3. Leverage Inventory Management Software How It Works: Use technology to track stock levels, set reorder points, and analyze usage trends. 4. Perform Regular Audits and Cycle Counts How It Works: Conduct frequent physical inventory checks to confirm actual stock against digital records. For high-turnover items, consider weekly or bi-weekly cycle counts.
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To deal with such issues first it is important to maintain FIFO(First In First Out) and FEFO (First Expire First Out) in your operations. Next, conduct routine inventory counts, set limits for minimum and maximum stock levels by determining the product requirements. You can use your analysis to set ordering frequency as well. Strong analysis is important to keep the required products as per the space and consumption needs.
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Toan Dang
Hotelier
(editado)Some solutions for slow-moving inventory: - Community activities. - Guest gratis. - Create some promotions like combos. - Create new & attractive menu dishes using those items. - Internal activities. - Donate/Sponsor. - Some suppliers are willing to help us to exchange the new one, let's try.
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Optimizing inventory is a balancing act - minimizing waste while ensuring you have what you need when you need it. My recipe for success? Data-driven forecasting, strong supplier relationships, and a keen eye on expiration dates. It's about being agile, adaptable, and always looking for ways to improve efficiency.
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Consider running promotions or offering discounts on slow-moving items. This can attract customers and help clear out inventory.
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Here couple of ideas i would implement for slow moving items.Any item that is inventory is holding on to money and must be sold 1.If the establishment caters for C&E that is fast moving,Include the slow food moving item in the buffet menu for C&E. This way the slow inventory will be sold fresh.This will If the inventory does not add value consider removing the item from the menu. 2. Create an A la carte specials menu at a discounted price with the slow moving ingredients .his will If the inventory does not add value consider removing the item from the menu 3.if you have a good working relationship with other F&B mangers, as if they need these item at a discount rate 4. Promotions such as BOGOF or to be paired with food & Beverage
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