Determine Your Restaurant’s Inventory Turn
By David Scott Peters
Restaurant Tip of the Week
If a turn is the process of completely emptying your stocked shelves and restocking them, what about the items on your shelves that have been there for months, such as spices, sauces, etc.? Or how about the items you replace almost daily, such as dairy and fresh vegetables. How do you know when you have turned your inventory when your shelves are never empty? The answer is easy. Now that you understand what a turn is, change the definition to “it is when the dollar value in product turns.” So those items that turn more often than others are important only when it comes to their dollar value, and vice versa. Simply put, if you start with $5,000 of food on your shelves, when you have used $5,000 in product, that is considered a turn.
For more, see the tip, “The Restaurant Inventory Turn.”
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in teaching independent restaurant owners how to use systems for increased sales and increased profits. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.