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Information Timeliness Restaurant Inventories There are 2 replies:
Jami Lynn Glas Students Author: Jami Lynn Glas, Email: jami.glas.qrzt@statefarm.com   Show MyInfo popup for Jami Lynn Glas
Information Timeliness Restaurant Inventories Original post: Mon 2/27/2012 at 9:32 PM

The need for timely information in the restaurant business when it comes to inventories updates would be on a daily basis. Most foods only have a shelf life of a couple of days and the one thing that will keep customers coming back is fresh food.  Restaurants need to keep a small inventory that is constantly updated in order to keep product moving, so they do not get stuck with a bunch of extra food sitting on the shelves going bad.  The updates are made at the end of the day to record how much was sold, allowing restaurants to know how much to order to restock their inventory.  This also allows restaurants to track daily waste so they know what their food cost for the day is. A backup would need to be performed daily to capture the information to forecast future sales to help determine scheduling employees at certain times of the day and certain days of the week and when it comes to placing food orders. 

Christy Lyn Brookins Students Author: Christy Lyn Brookins, Email: CLBrookins@owls.williamwoods.edu   Show MyInfo popup for Christy Lyn Brookins
Re: Information Timeliness Restaurant Inventories Posted: Tue 2/28/2012 at 8:16 PM, in reply to Jami Lynn Glas

Jami Glas wrote:

The need for timely information in the restaurant business when it comes to inventories updates would be on a daily basis. Most foods only have a shelf life of a couple of days and the one thing that will keep customers coming back is fresh food.  Restaurants need to keep a small inventory that is constantly updated in order to keep product moving, so they do not get stuck with a bunch of extra food sitting on the shelves going bad.  The updates are made at the end of the day to record how much was sold, allowing restaurants to know how much to order to restock their inventory.  This also allows restaurants to track daily waste so they know what their food cost for the day is. A backup would need to be performed daily to capture the information to forecast future sales to help determine scheduling employees at certain times of the day and certain days of the week and when it comes to placing food orders. 

A backup may be good to look at from season to season. It is hard to remember what was the hot item and what quantity of that hot item sold when it was several month ago.  Looking at back up data might help predict the future of certain months with certain items. 
Joel Patrick Forck Students Author: Joel Patrick Forck, Email: JPForck@owls.williamwoods.edu   Show MyInfo popup for Joel Patrick Forck
Re: Information Timeliness Restaurant Inventories Posted: Wed 2/29/2012 at 10:56 AM, in reply to Jami Lynn Glas

Jami Glas wrote:

The need for timely information in the restaurant business when it comes to inventories updates would be on a daily basis. Most foods only have a shelf life of a couple of days and the one thing that will keep customers coming back is fresh food.  Restaurants need to keep a small inventory that is constantly updated in order to keep product moving, so they do not get stuck with a bunch of extra food sitting on the shelves going bad.  The updates are made at the end of the day to record how much was sold, allowing restaurants to know how much to order to restock their inventory.  This also allows restaurants to track daily waste so they know what their food cost for the day is. A backup would need to be performed daily to capture the information to forecast future sales to help determine scheduling employees at certain times of the day and certain days of the week and when it comes to placing food orders. 

Like grocery stores, having information timeliness in a restuarant is vital to being able to maintain a healthy business.  If important items are left off of inventory or if they do not transmit to an inventory warehouse in a timely manner, then you will be lacking that item when a customer wants it.  If a customer orders something off of the menu and it is not available, then there will be all sorts of conflicts, whether it is between customer and waiter or manager and waiter or manager and customer.  Not having back up information systems at a restaurant for inventory is a mistake that will lead to many problems that would otherwise not occur had those systems been in place.