Andrew R. Scott’s Post

As a restaurant owner, you should establish par levels, which are essential for effective inventory management. Implement par levels for all aspects of your business, including food prep quantities and supplier orders. Make your system as foolproof as possible and review par levels monthly to adjust for changing demand. This simple practice will help you maintain proper inventory levels and provide clear guidance for your team. Want to learn more? Follow us on YouTube: @andrewscott9329 #RestaurantHacks #FoodCostManagement #GrowthPlanning

As a restaurant owner, you should establish par levels, which are essential for effective inventory management. Implement par levels for all aspects of your business, including food prep quantities and supplier orders. Make your system as foolproof as possible and review par levels monthly to adjust for changing demand. This simple practice will help you maintain proper inventory levels and provide clear guidance for your team. Want to learn more? Follow us on YouTube: @andrewscott9329 #RestaurantHacks #FoodCostManagement #GrowthPlanning

As a restaurant owner, you should establish par levels, which are essential for effective inventory management. Implement par levels for all aspects of your business, including food prep quantities and supplier orders. Make your system as foolproof as possible and review par levels monthly to adjust for changing demand.  This simple practice will help you maintain proper inventory levels and provide clear guidance for your team. Want to learn more? Follow us on YouTube: @andrewscott9329 #RestaurantHacks #FoodCostManagement #GrowthPlanning

RESTAURANT OWNERS, PHYSICAL INVENTORY SYSTEMS ARE A MUST Restaurant owners, do you see that, do you see where your physical inventory levels are? I hope so! I hope you're taking a monthly physical inventory, at a minimum. You know it's one of the first things we help our clients implement, a simple monthly inventory system. There are so many benefits to helping you understand where your prime costs are and improving your prime costs. Without taking a physical inventory there's no sure way to know what your actual food costs are - and your liquor costs, your beer costs, and your wine costs. With software and a little organization and effort into organizing your inventory shelves, the “sheet to shelf inventory system” should be fast and easy every month, and maybe you can start to implement it every week. There are so many other benefits to having physical inventory systems. It helps you with preventing spoilage, understanding your reordering points and your par values, and most importantly helping you minimize your food cost. If you would like our step-by-step guide to implementing the inventory system and understanding how to use that to improve your bottom-line profits, just message me below or leave a comment and I'll make sure we get it in your hands. #inventorysystems #primecosts #restaurantprofits #sheettoshelf #PARvalues

Facing common restaurant growth obstacles? ➝ High COGS eating into profits ➝ Rising food costs squeezing margins ➝ Inconsistent sales affecting stability ➝ Food going to waste ➝ Customers left disappointed You have the power to change this… By making data the *backbone* of your restaurant. 1. Optimize menus to maximize profitability 2. Control COGS with real-time insights 3. Minimize waste with precise inventory tracking 4. Boost satisfaction by keeping top items stocked No guesswork. No stagnation. No uncertainty. No nights lying awake. Just *crystal-clear* data guiding you to your goals. Ready to take the wheel and drive your restaurant’s financial future? Book a demo with our team to see what’s possible! https://lnkd.in/dUPPuUsy #RestaurantTech #FoodService #FoodTechnology #Restaurants #Restaurateur #RestaurantSuccess #FoodAndBeverage 

Attention Restaurant Owners and Operators! Are you struggling to keep your inventory under control and reduce food costs? You're not alone. Inefficient inventory management is a common pain point for many restaurants around the World. In my latest articles, I shared 5 proven strategies to help you streamline your inventory processes and boost your bottom line. From optimizing purchasing to reducing waste, these tips can make a real difference in your restaurant's profitability. Check out the posts and let me know what you think! I'd be happy to discuss how Supy's inventory management platform can help your business achieve these goals. https://lnkd.in/ei6T-_Cp #restaurants #inventorymanagement #restaurantoperations

Running a successful restaurant isn’t just about great food—it’s about staying on top of your inventory! 📊 Here’s why accurate inventory counting is a game-changer: ✅ Prevent waste – Use what you have before it expires. ✅ Avoid over-ordering – Free up cash flow for other business needs. ✅ Minimize stockouts – Keep your menu running smoothly and avoid disappointed customers. ✅ Strengthen vendor relationships – Order smarter and negotiate better deals. ✅ Optimize your menu – Focus on what sells best and reduce food costs. ✅ Reduce theft and loss – Detect discrepancies before they hurt your bottom line. With trakr Counting, you can simplify all these processes and ensure your inventory data is always accurate and up-to-date. 📲 💬 How is your restaurant managing inventory? Share your experience in the comments! Check out our latest blog to read more! Visit our website - link in our bio! #RestaurantSuccess #InventoryManagement #trakrCounting #FoodIndustry #Hospitality #RestaurantOperations #InventoryControl

This week, we’re using Instagram to break down the real costs of running a restaurant, starting with food costs—also known as (COGS) Cost of Goods Sold. 🥘 Mismanaging inventory or over-ordering can lead to major food waste, while fluctuating food prices can quickly eat into your profits. But don’t worry, there are ways to fix this!By fine-tuning your inventory management and staying on top of food price trends, you can keep costs under control and boost your bottom line. That’s where our Ops-Keepers come in—they help you track, manage, and optimize these critical areas, so your restaurant stays profitable!Stay tuned for more tips this week on how to manage restaurant costs effectively! 👉🏼 https://lnkd.in/dtAcTGs2 #RestaurantCosts #FoodCostControl #COGS #InventoryManagement #ProfitBoost #BusinessConsulting #RestaurantSuccess #WasteReduction #OperationsManagement #TheLargoGroup

One of the keys to restaurant profits is effective inventory management. Evaluate leftovers and needs to minimize product loss. Optimizing inventory will help avoid overpayments and ensure that fresh ingredients are always available. #InventoryManagement #RestaurantProfits #MinimizeWaste #ProductLossPrevention #InventoryOptimization #FreshIngredients #ReduceWaste #CostControl #FoodInventory #LeftoverManagement #EfficientOrdering #SmartInventory #ProfitMaximization #RestaurantCostSavings #StockControl #FoodWasteReduction #OptimizeInventory #ReduceOverpayments #SustainableDining #RestaurantSuccess

An important reminder: You don't need to count inventory in order to have theoretical food costs. Theoretical food costs are so important for menu engineering. A costing document will help you quickly identify profit opportunities across your menu. Yet so many restaurants have not calculated the costs of their menu items. Sure, most restaurants have a spreadsheet somewhere that has some costs on it from 3 years ago but how has that changed since the surge in COGS post-COVID? Every time that I help a restaurant develop their theoretical costs, the owners make instant changes to their menu. They are usually surprised by the increased costs and soft margins on some of their most popular items. The interesting thing is that most restauranteurs want to calculate food costs but they think that it requires weekly inventory counts. Weekly inventory counts are incredibly important, but they can be difficult to implement. So start your food cost journey with basic food costs. It requires a master inventory list that you update once per month as well as a master recipe document. If you want to avoid software, it can be developed in excel but I always recommend an inventory tool like MarginEdge, Craftable or MarketMan. Curious to know more? Shoot me a DM! #restaurants #hospitality #profit #foodcost