Hey, everybody. Ryan Gromfin - your author, speaker, chef, restaurateur,
and founder of ThRestaurantBoss.com.
And today, I'm going to show you one of my favorite tips
that will help you savemoney in your restaurant.
So, what this is, this is called a key item inventory
report or just key item inventory for short.
And see I subscribe to the 80/20 rule.
I believe that 20% of your efforts should yield you 80% of the results,
or at least we should focus on what 20% will
give us 80% of the results.
You know, I'm a huge proponent of taking a date… oh, I'm sorry…
a monthly inventory in your restaurant. I push restaurateurs to take an inventory
every other week. I even push restauranteurs to take a weekly inventory.
It's not for everyone it depends on
your volume and your labor accessibility
and how many dollars you can spend on it,
and if it's really going to give you that impact that 80/20 rule,
but this one report, I have every single restaurant I work with no matter
what their labor levels are, they should be running a key item inventory report.
And what the key item inventory report does basically.
I suggest maybe six to fifteen items depending how big your restaurant is.
depending what's important your restaurant.
but what you're going to do and I'm going to bring this up on the screen for in a second here is.
you're going to count those most expensive items in your restaurant.
Your shrimp, your lobster, your hamburgers, your steaks,
your chicken breasts, etc. and that's it.
It's already portioned out, it's easy to do but basically at the beginning of a shift
or at the beginning of a day, whichever you decide to do,
whether you want to do a daily key item inventory or a shift key item inventory,
you're going to go through and you're just going to count how many you have
and then you're going to go back into the computer and you're going to run a PLU report
or a P-Mix report to see how many of those items sold
the previous shift,
or the previous day
and then you're going to calculate an ideal inventory.
And we're going to go into an example of this, but really,
you'll be able to track a variance and see how many am I missing,
am I accurate? If they're missing, where did they go?
Are they on the waste log? That's great.
If they're on the waste log, then we know, hey, the cook overcooked it.
Well, that's fine. It's not ideal but then we can at least adjust.
We can train because we know that I'm short one stake,
it went into the trash because it got overcooked.
And I've got the comp for it, but what this will also
do is it will let you find out if your cooks are snacking on your steaks
if they're stealing your steaks.
You're going to be able to know exactly where your most expensive
products in your restaurant are and it will dramatically save you on your food costs.
So, let's go inside my computer and check out what a sample key item
inventory or key item report looks like.
Okay, so as you can see, you've got the date and then running along the top, you've got
opening inventory,
urchased or slash prepared, total available,
and then in a new kind of box or column or category,
we've got quantity sold or comped,
ideal ending, ideal… or I'm sorry, actual
ending and then the variance.
So basically like, let's look at eight-ounce hamburgers, for example.
If you start your day or your shift with 34 hamburgers
and you purchased or prepared 0 that day,
then you have 34 available for sale.
Now at the end of the day or at the end of the shift when you go to your computer
to your POS system and run a PLU or P-Mix report
and you find out that you sold 22 hamburgers during that period,
that means you should have ideal ending inventory,
you should have 12 hamburgers on the line either at the end of the night
or in the morning or before your shift starts,
but you actually have 11, which means you're missing one.
So now the first thing I do is I would run to my waste sheet
and I would find out,
was there one put on the waste? Well, if there wasn't one on the waste,
then somebody stole one or somebody ate one.
Period. End of story. There's no questions about it.
You've got a hamburger missing and you need to find out where that is.
Now, let's look at something like shrimp, for example.
If you notice, I did that as orders. So, not per shrimp.
This makes it easier. You should be portioning your shrimp into order. So, if you have
five pieces of shrimp that go into a pasta dish,
they should be in portion bags with the five and then we're going to count how many orders.
So then, if you have an opening inventory of 15 bags of shrimp
and you prepared 15 more bags,
that means you have 30 available for sale,
then when you run to your computer you may be you sold 19 and 2
got comped, I don't know, but basically, 21 are accounted for
in your POS system,
which means you should have 9. You only have 5,
which means you're missing 4. Again, go to your waste sheet.
If it's not on your way sheet, find out what's going on in your restaurant and in cioppino,
the only reason I gave that example, I'm not going to go all the way through it is,
it's kind of the same idea of shrimp,
where like cioppino might have shrimp and scallops
and fish and mussels and clams and things is,
instead of counting each one of those. Again, they should be portioned into bags.
So you can just say that I have four bags of cioppino
and alright, and I prepped 5, so we have 9 available
and we sold 6 bags.
So, you're not counting each individual. It’s just a little trick of mine to save you time,
but you can see here and I've actually I've made this available
below the video. You can download this key item inventory report
and you can customize it for your restaurant.
I've got instructions on the report as well, but basically, you can see the value of this.
Now, I spoke a lot about a waste sheet. If you don't know what a waste sheet is,
I'm going to do some training next week on a waste sheet,
which really coincides with this.
I hope this was helpful for you. please put this key item inventory report
in to use in your restaurant immediately. This is very simple.
It takes no more than five maybe ten minutes a day from start to finish.
You can also customize the PLU report or the P-Mix report
in your POS to print out only the
items you're interested in.
You can make what's called a memorized report in your system.
So again, this has been Ryan Gromfin, The Restaurant Boss saying
have a wonderful day.
Good luck and go put that key item inventory report into action.
If you have any questions,
comment below this video and let me know. Ask me a question.
I'm constantly checking in here and I'd love to answer
them for you and make this process as easy as possible.
I know you're going to see huge results and get a huge impact out of doing this on a
daily basis. Ryan Gromfin saying have a great day.