Holding too much stock in a catering outlet ties up money unnecessarily and is a waste of space. In the instance of perishable goods it can also lead to wastage.
On the other hand, too low a stock level can lead to missed sales, dissatisfied customers and the need to purchase reactively, thus not achieving the best purchasing price.
The ideal stock level for you will depend on your:
- Menu range.
- Forecast sales.
- Suppliers delivery schedules.
- Available storage space.
- Frozen, chilled and ambient shelf life of products.
A quick inspection of your store room will reveal the items being used and the nonmovers.
Stock Taking
It is essential to take stock so that you can establish the true cost of the month. On the last day of the month you have to count all your stock in the building and establish the value of the stock.
