AboutRick Dudasik Expertise I can answer questions relating to most areas of the restaurant industry including: starting a restaurant, design, food costing and pricing, site selection, staffing, training, equipment, profit and loss questions, sales training, recipies and many other areas of the industry. I have been in the industry for thirty years and have experience in fast food management, multi unit management, casual dinning management,and ownership. Have helped open over fifteen units throughout the United States.
Question Hi Rick
I am looking for a good form and explanation on doing daily runnings Should I as the owner do them or let my Chef & Bar Mgr do them. I am owner operator of one small & one big restaurant and don't have much time to do this but I would to increase profit.I do inventory monthly, are there any other inventory controls I could use to improve food cost. I am looking for a good inventory control program that is easy to use. Thanks. Brant
Answer Dear Brant,
I am not sure what you mean by the term "Daily runnings"
If it is the normal reports and inventories that are done on a daily basis, then your management team should be doing them.
Most inventory controls include weekly, not monthly full inventories and dail inventories of the top ten to fifteen high cost items and then those inventories are compared to the actual amount sold.
Doing inventories on a monthly basis cannot identify misuse or theft problems sinv=ce thay are being done over too long of a time period.
If you suspect theft as a problem, you should install security cameras throughout the back of the house.
Also ensure that all food and beverage is being "rung in" at the time of sale.
