Using Your POS for Inventory Management

If you are using paper and pencil to take stock, you know which components you will need to arrange for next week. That’s excellent.

But, have you got an actual sense for how frequently each ingredient sells out? Do you know how much money you are losing to spillage, over portioning, orders being shipped back, theft, and much more? You will know that in general, your bananas sell faster than your berries, or that you are losing some quantity of money to worker mistakes. However, without the specific metrics, you are going to continue to lose.

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With point of sale applications, taking inventory has never been easier or more enlightening.

To configure your POS system software to take stock, take a first count of your sitting stock and calculate how much of each ingredient is used in every dish. These configurations can be upgraded as you add new recipes and adapt old ones.

As orders are entered into the POS software, stock will automatically upgrade. This is a theoretical use: that is, how much inventory you should’ve used based on how much you offered. This is terrific for you, since you can manually choose inventory and compare your theoretical use to your actual use. To minimize the probability of making mistakes during manual counts, always have the exact same two people count stock at the end of each shift.

Since the POS software tracks daily usage, it is easy for you to pin point where you misplaced additional items and deal with these issues before they get out of control. Speak with your employees about whatever discrepancies there can be. Simply letting your employees know that your restaurant POS software can monitor over proportioning, mistakes, and theft will encourage them to be honest and hardworking.

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Needless to say, there is more to stock management than preparing for the following day. Brink POS and PixelPoint POS permit you to analyze the tendencies — daily, weekly, monthly, etc. — and plan for the future. It’s easy to see which components sell fast, and which ones seldom leave the shelves. It is also possible to see when certain things sell the fastest — maybe your turkey dinner sells fastest around Thanksgiving, or your caprese salad sells quickest during the summer. Using this information, you can upgrade your sitting stock levels to reflect what your restaurant needs. In addition to that, this information can inform how you design your menu, and even which menu items you finally do away with.

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