How do you handle inventory and portion control when dealing with staff turnover?

1 Track your inventory

One of the first steps to manage your food costs is to track your inventory accurately and regularly. You need to know how much food you have on hand, how much you use, and how much you waste. This will help you avoid overstocking, spoilage, and theft. You can use software tools, spreadsheets, or manual systems to record your inventory levels and track your food cost percentage.

2 Train your staff

Another important step is to train your staff on proper food handling, storage, and preparation. You want to ensure that your employees follow the same standards and procedures, regardless of how long they have been working for you. You should also provide them with clear guidelines on portion sizes, recipes, and presentation. This will help you reduce waste, maintain quality, and avoid customer complaints.

3 Reward your staff

A third step is to reward your staff for their performance and loyalty. You want to motivate your employees to stay with you and do their best. You can offer them incentives, bonuses, or recognition for meeting food cost goals, reducing waste, or improving customer satisfaction. You can also provide them with opportunities for growth, development, and feedback. This will help you retain your staff, reduce turnover, and build a positive work culture.

4 Monitor your menu

A fourth step is to monitor your menu and adjust it according to your food costs, customer demand, and market trends. You want to offer dishes that are profitable, popular, and consistent. You should also review your menu regularly and eliminate items that are not selling well, have high food costs, or require too much labor or equipment. You can also use specials, promotions, or seasonal ingredients to attract customers and use up excess inventory.

5 Negotiate with suppliers

A fifth step is to negotiate with your suppliers and get the best deals on your food purchases. You want to establish long-term relationships with reliable and reputable suppliers who can provide you with quality products, competitive prices, and flexible terms. You should also compare prices, negotiate discounts, and order in bulk or in advance when possible. You can also join a buying group or a cooperative to leverage your buying power and save money.

6 Audit your operations

A final step is to audit your operations and identify areas for improvement. You want to measure your food cost performance and compare it with your budget and industry benchmarks. You should also analyze your sales, inventory, waste, and labor data and look for patterns, trends, or anomalies. You should also solicit feedback from your staff and customers and listen to their suggestions or complaints. You can then implement changes, test them, and monitor the results.