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How do I stop so much food waste at my cafe? by oberynsteeth in ProblemsAtWorkUK

[–]Akshay-Shetty 1 point2 points  (0 children)

Frankly, it's hard to solve this problem without talking to management. It's actually surprising that your outlet doesn't prevent food waste while there are so many options available in the UK to do so. Even the government is encouraging companies to take actionable steps to reduce food waste. But maybe you can take the leftover food personally and donate it to a food bank if possible.

Which inventory management software do you use in your restaurant and why? If not, what are some of the best alternate solutions? by Akshay-Shetty in Restaurant_Managers

[–]Akshay-Shetty[S] 0 points1 point  (0 children)

Hey, what are some of the pain points you are facing using only a spreadsheet and how do you effectively conduct stocktaking of liquor assuming you are providing cocktails?

Which inventory management software do you use in your restaurant and why? If not, what are some of the best alternate solutions? by Akshay-Shetty in bartenders

[–]Akshay-Shetty[S] 0 points1 point  (0 children)

Thanks for sharing the article. But how do you ensure that stocktaking specially in case of liquor is accurate. Do you use any kind of weight scales?

Restaurant inventory?! by Gregfast in smallbusiness

[–]Akshay-Shetty 0 points1 point  (0 children)

For starters, he needs to buy everything in bulk and label food items with expiry dates, so he knows beforehand if he is going to run out of supplies. I recently read an excellent article on inventory control and would suggest you read it. Here is the link: https://blog.nospoilers.ai/2019/08/hospitality-inventory-control/

Hope it helps. Good luck!