How to Make a Restaurant Inventory in Apple Pages
The restaurant has all the necessary items to prepare dishes, provide services, and accommodate dine-in customers. Staff must have a regular inventory to optimize restaurant operations and cut some costs when needed. With that, you need a restaurant inventory that you can easily make in Apple Pages. Read our guide below in making one.
1. Make an Inventory Checklist
Open a new document in Apple Pages. Create a list of the restaurant's kitchen and non-kitchen items. Group them into categories. Make sure to separate the items that are regularly stocked and those that need to be replaced once broken or missing, such as chairs or tables.
2. Identify Numbers
Check your inventory stock for items that need to be filled with new supplies. Determine how many you should buy. Take note of the purchases and add descriptions of the inventory items as well. Input all of these on your inventory sheet.
3. Set Storage Limit
Know the minimum and maximum storage level at your restaurant to keep everything fresh and edible. You should also keep the restaurant kitchen, floor, warehouse, or storage area or room clean at all times. Make sure to keep everything tidy before stocking up additional items.
4. Do Inventory Constantly
As much as possible, have a daily inventory of your restaurant. Determine the items that are running out of stock, missing, broken, or wasted in one shift. This helps business owners and employees keep restaurant operations organized and steady.
What is an inventory?
An inventory is a stock of goods that will eventually be resold to the public. The types of goods in an inventory depends on the kind of business one has.
What are the types of inventory?
The types of inventory are the following:
1. Raw materials - Inventory items converted into finished goods. Can be commodities or imported or exported materials.
2. Work in Process (WIP) - Items that are parts of materials to be processed in the system. These items include raw materials to finished ones but are pending for final inspection and approval before its inclusion for sale and distribution.
3. Finished goods - Completed parts of a product that's ready for customer orders.
4. MRO - Stands for maintenance, repair, and operating supplies. These inventory items are used to support and maintain the production of goods.
How often should restaurants do inventory?
Restaurants should do daily, weekly, monthly, and quarterly inventories. Keeping close tabs on your stock helps restaurants expand their storage room, keep food costs down, and guarantee that menu items are fresh. With an inventory, restaurants can also determine the lacking kitchen equipment.
Is it advisable to store the inventory list in a software?
Yes, it's advisable to store the inventory list in a software. It's easier to track and more convenient to use than printed ones.
Who should conduct the inventory in the restaurant?
Any restaurant staff can do the inventory. It always depends on the rotation staff that could take place daily, weekly, bi-weekly, or monthly.