Jeremy Julian
Jeremy Julian
Welcome back! This is the final installment of our three-part series on Restaurant Technology Trends. Today, we we’ll be discussing the practice of Just-in-time (JIT) inventory. (Please click on the links if you missed our previous posts about the Internet of Things (IoT) or Big Data). Just-in-time (JIT) inventory is just as it sounds! A JIT management system is one in which materials and products are produced or acquired ONLY as demand requires. After all, maintaining inventory takes time and has associated labor costs as well. But when you can continuously track what has been used and what remains in storage, you can make well informed choices when placing orders. You don’t want to tie up capital in inventory unnecessarily, and you don’t want toContinue Reading …
The cost of employees who steal goes far beyond a comped meal or a few dollars from the cash register. These costs appear in many ways, including a smaller product inventory, increased security within the restaurant, distracted or unhappy staff, and the price of hiring and training new employees to replace the thieves once they have been caught. The National Restaurant Association estimates that employee theft costs restaurants between 3% and 7% of gross sales every year. To protect your restaurant, the Restaurant Technology Guys have put together a few things to look out for among your staff, and some ways to stop employee theft in its tracks. 3 Warning Signs That Employees Are Stealing The first step to stopping your employees from stealing isContinue Reading …
Restaurant managers know that after labor, food costs are the largest expense on your balance sheet. This means that monitoring inventory is extremely important for controlling costs and keeping your business in the black. Managers are choosing inventory systems that can be updated constantly and even anticipate when new supplies need to be ordered. These 10 steps to create a critical inventory system are a guide for restaurant managers to keeping your shelves stocked and your restaurant running smoothly. After all, if your cooks run out of eggs, the ‘yolk’ is on you! 10 Steps to Create a Critical Inventory System 1) Start From Scratch. If you are a new restaurant manager, taking over a new restaurant, or instituting new inventory policies, it’s aContinue Reading …
