Digital Signature Food Inventory Made Easy

Signature food inventory

would you like to reduce your food cost and if I told you by simply counting you could do now you're thinking inventory oh my gosh David that takes 3-4 hours in our restaurant we couldn't possibly do that how about I show you how you can create set up a system that is fast easy and accurate when it comes to an inventory system on a weekly basis I'm gonna share that with you in about two seconds hello his name's Scott Peters with restaurant expert calm I get it I've been there I was the guy that was the spreadsheet wizard the geek of the restaurant and I'd set up these inventory systems and whatever was on the inventory we'd print it off put it on a clipboard the chef kitchen manager bar manager will go around and count and my inventories were 100% inaccurate and they took three to four hours right they walk in milk milk milk milk Oh milk right we're searching the products are just there and I gotta find it they're in accurate what was I missing every batch recipe I made any soup side dish sauce heck if I take a tenderloin and make fillets and I put them on a sheet pan if I don't inventory those that's use that's high-dollar use my food costs gonna look ridiculously high even though it's on the Shelf I didn't have batch recipes I certainly didn't have my updated prices because that took forever every invoice so once a month I'd go through and I comb through and see when the last time I bought butter was and whatever that price was an update and take that was four hours account then it took me multiple hours just to update the damn spreadsheet with the right prices just an absolute nightmare so you get to a point it's so hard it's so inaccurate why the hell would I even try hell it's even inaccurate for two other reasons one we send up with $30,000 in shredded cheese because we have a case price and we're counting it by ounces what else why else is it wrong well if I don't have batch recipes counting by ounces wait a second every items not on there it's whatever I put on the spreadsheet if chef bought in a specialty project a product just for that week for a special if I didn't put it on the spreadsheet they didn't look for it it would be skipped so math says it was used I have an artificially high food cost inventory nightmare wrong let's set up our inventory system quickly and make sure it's accurate that I have five million dollar restaurants who take inventory in under an hour every single week now I'm gonna tell you it requires software so here's the deal you want to take accurate inventories we start with FIFO pricing every time an invoice comes in you need to update your prices in our system you simply take that invoice whether it's take a picture of it send to us and we transcribe it into a spreadsheet or most broadline distributors will give you an electronic invoice you simply upload it like uploading a photo to Facebook every inventory is accurate with the correct prices in fact all the batch recipes you got to do your batch recipe first every soups ideas sauce dessert anything you manufacture in your place and when I update those prices guess what all those items that live on the shelves that I produce they're accurate because every recipe card is tied in now you want to set up a shelf the sheet inventory system how do we do that rearrange the shelves the way you've always wanted them after you do so I want you to label every single shelf with where that product lives I've got members who use cow ear tags and zip ties because they're washable I've got people just literally print them out on a piece of paper cut them up Lanta after they've been laminated take a single hole punch and zipped I don't care how you do it label maker I don't care how you do it label the shelves and before you say that doesn't work it doesn't work because you fix it milk it's supposed to live there oh it's there idiots instead you got to walk out of the walk-in cooler say who use the milk glass I did chef great come here move the milk and when they give you hell they've just volunteered to take inventory so they can see what that is change your culture your expectations enforce those expectations now we set up the shelves we always want them now we go walk around with a pad of paper and we take walk-in cooler reach and freezer walk-in freezer dry storage as big an area as you can and we start in position one and so I might have mccain's potato wedges live in the walk-in freezer and position one on that on that metro rack first position all right it's a walk-in freezer position one mccain's potato ages Cisco and the price and the case if I want to inventory by case it's this case with a case price when I go into reach-in freezer in the 12th position McCain's potato wedges six five-pound bags now they're by the five pound bag encountered by the five pound bag it says position it says reach and freezer position twelve McCain's potato wages Cisco buy the bag bag price in the line their drawer freezer I look I've got loose potato wedges in the sixth position and it would say read the drawer freezer six position McCain's potato wedges by the ounce the ounce price and next to it is a batch recipe of five ounce portion bags of McCain's potato wedges counted by the each with the each price see when we do that when we set up our inventory shelf the sheet if I trained someone to count and you have to train in account and they follow the count sheet you can have inventory done in under an hour hey you to do dry storage you to do the walk-in freezer and so on and they literally just count the product in the order it appears on the shelf exactly the way it should be counted again I have five million dollar restaurants who take inventory in under an hour in order to do that you need software whether it's one of our competitors or it's using our smart systems Pro you must have software to manage your inventory because that's how you're gonna have it done accurately and quickly what happens when you take your inventory well now if I've got my inventory in my invoices I have the ability to use automatic par levels based on your actual sales history and what product actually leaves the shelves you can automatically based on sales forecast know how many cases of french fries you need to go into a $40,000 week and that takes in consideration your bat your recipe says five ounces but you've allowed the dude with a gargantuan hands put the fries out with their hand and it's eight ounces you're gonna order enough to handle eight ounces has nothing to do the recipe cards but your actual ordering and use habits you're gonna have the ability to know ideal versus actual product usage on a weekly basis hey we should have used sixty pounds of brisket we used eighty highlight it fix it all this from accurate weekly inventories more importantly you're gonna know your actual food cost and on a weekly basis by fine then I'm $300 off I've got three weeks left in the month to fix that I can now fix my problems with our waste theft spoilage but I also could run specials features that are higher dollar lower food costs and pull my numbers back in line I can make a bonus look if you want to get inventories done and know your numbers and have all those benefits number one am i tell you need software like smart systems Pro but you've got to have weekly shelf deshita inventories and you can have it done in under an hour this is David Scott Peters thanks for watching this video be sure and subscribe down to my youtube channel but before you go download my free report you'll find the link below in the description section and be sure not to miss these other videos with expert tips to help you run your restaurant