Milk, Fruit, and Expiry Dates
Sound familiar?
- Doesn't know how much money is currently sitting in the store room and chiller.
- Fresh ingredients spoil every week and that loss is recorded nowhere.
- Runs out mid-rush because there are no reorder points.
- Tried stock software, but nobody on shift actually enters anything.
After reading, you can
Help an owner cut spoilage without running out mid-rush.
Each chapter answers one question
Chapter 1: Is a full fridge readiness, or money going stale?
How much money is in my storeroom and fridge right now?
Stock in the fridge is money spent but not yet sold, and some of it will never sell.
Chapter 2: Run out or pour it away: when do I decide?
Which of my ingredients spoils fastest, and how many times a week do I restock it?
Fresh ingredients force a choice between running out and throwing away; choosing in advance is cheaper than choosing in a panic.
Chapter 3: When I run out mid-rush, what do I really lose?
How many times last month did I run out of an ingredient during service?
Running out at peak hour loses revenue twice: the drink not sold and the customer who does not return.
Chapter 4: Are ice and water really as free as they look?
How much do I spend on ice and water each month?
Something cheap that is in every cup is not cheap in total.
Chapter 5: Can fancy stock software beat a notebook people use?
Does anyone actually use my record-keeping system?
A complex inventory system nobody fills in is worse than a sheet of paper everyone does.