Keeping track of Bar & Restaurant stock is easier said that than done. Frequent deliveries, lots of storage areas, transfers to/from the kitchen and other venues and inevitable shrinkage (e.g. breakage and comps) makes for many moving parts!
There are many ways to digitise your invoices and the best, in our opinion, is to start with the original purchase order(s) related to each invoice. Why’s that?
PAR stands for Periodic Automatic Replenishment. PAR levels (PARs) are essentially a safety stock level intended to ensure you don’t go stock-out and have to call an 86 (i.e. “off menu!”)
In this post, I describe both periodic and perpetual stock control methods and the advantages/disadvantages of each.
Drilling into and understanding unknown shrinkage is important so that you can nip it in the bud and eliminate unforeseen costs going forward.
Actual usage is the amount of product used in a given period between opening & closing stocktakes.
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