Restaurant Inventory Count Sheet

 
Restaurant Inventory Count Sheet

Restaurant inventory count sheet is helpful to record your inventory of products. Knowing your inventory count will help you determine if products are being wasted or used properly. Why are weekly inventories so important to your bottom line? 70% percent of your inventory losses are employee related.


Server Errors

How to prevent or reduce server errors. Train the servers to use their order pads and not to rely on memory. When taking the customers orders write down the orders from left to right. After writing down each order repeat the order back to the customer for clarity. This method is to prevent auctioning off the food when it is delivered to the customer.

When the server places the order in the POS system they should enter the information from top to bottom and double check the order before sending the ticket to the kitchen. When delivery foods to the customer makes sure steam is coming off the plate, hot food hot and cold food cold.

Plate presentation and clean rims are important. If there are any special request make sure it is indicated on the ticket and verbally communicate it to the cooks. This goes for the same for allergens. Before any foods are delivered to the customer cross check what’s on the customers check versus the cooks ticket.


Cook Errors

The lead cook or the kitchen manager should be the only person pulling the checks from the kitchen printer. The same individuals also should be the only persons calling back the orders to the other cooks. This will reduce confusion and possible mistakes.

The cooks and servers should meet the average ticket times, from the time the server places the order up until the food is delivered:

  • Breakfast 8 to 10 minutes or less
  • Drink orders 4 minutes or less
  • Soups or Salads 4 minutes or less
  • Appetizers 7 minutes or less
  • Lunch 10 to 12 minutes or less
  • Dinner 12 to 15 minutes or less unless the item such as steak is ordered then it will take longer to prepare. The server should also advise the customer that the steak may take longer to cook.
  • Dessert 7 minutes or less.


Employee Theft

Employee Theft happens in every restaurant. There are ways to reduce theft.

Make it difficult for employees to steal:

  • Lock the walk-in, freezer and dry storage during all peak times.
  • Make sure that the employees stock food and supplies prior to the peak times.  Typically employees may steal during the bustiest times in the restaurant because the managers and other employees are too busy to notice.
  • Conduct bag checks, remember if one bag check is done you have to do bag checks to everyone else.
  • Inform the employees that all large bags or book bags are to be placed in a designated area up front.
  • A very effective way to reduce theft is to install a security system. Place cameras in the kitchen , above the registers, place cameras in the front door and back doors and in the managers office. this will deter possible theft.

Inventory weekly – The reasoning behind this is to catch theft or mistakes early, the earlier you catch it the less revenue you lose.

Here is a link where you can find useful spreadsheets that can help reduce food waste and revenue loss:  http://www.workplacewizards.com/restaurant-spreadsheets/



Restaurant Inventory Count Sheet

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restaurant inventory count sheet

restaurant inventory count sheet

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