Some strategies for optimizing inventory management include:
1. Clearly defining storage locations such as commercial refrigerators, freezers, and backstock shelves down to the aisle, sector, or shelf name. This can help in easy identification and retrieval of items.
2. Using custom IDs to identify these locations later.
3. Defining material SKUs for items like beef, cheese, buns, lettuce, and pickles. Alongside, enter the product SKUs for your menu items, along with the item's name, unit, and description.
4. Keeping a record of frequently used vendors and their most relevant information. This can help in quick reordering and restocking of items.
5. If needed, add more rows for additional vendors, locations or SKUs above the gray borderline of each section.
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