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Xero bookkeepers give tips on inventory management
By: Sky Accountants
It would be ideal to consult with Xero bookkeepers (https://www.skyaccountants.com.au/
Management of this can be done at different levels. Through inventory reporting shifts managers are able to alert the next shift of any issues. Spillage, rotten food and errors should also be noted as these cannot be tracked automatically by the POS system. Your team should be able to report these as accurately as they can. Everyone on the team should understand what sitting inventory, variance, usage, yield and depletion mean.
It is also a good idea to have two or more people doing the stocktake to minimize the risk of human error or employee theft. Structure your stocktake sheet based on the layout of your kitchen so your staff can easily move from one place to another.
An organised kitchen and storage area can assist a faster and more efficient stock-take. Your team can practice the first in, first out process to reduce the chances of food going bad and to efficiently use the sitting inventory. You can label the food with receipt and expiry dates, so the team can take the items that will expire soon.
With Xero and the assistance (https://www.skyaccountants.com.au/
There will, from time to time, be variances in inventory figures but you can limit them by understanding where they come from. Establish a clear process and implement automated systems to reduce food waste.
If you want to start automating, click here (https://www.skyaccountants.com.au/
As you look for different ways to grow and improve your business, seeking professional advice from a business accountant (https://www.skyaccountants.com.au/