A food business should avoid common inventory mistakes. These common inventory mistakes can give huge damage impact on daily sales. The common inventory mistakes can also spoil your relations with customers. Your customers may go to some other food outlets to meet their demand. They would consider your mistakes as a chance to grow but rather fulfill their demand by switching to other food outlets. Therefore, the below mentioned common inventory mistakes of food businesses should be avoided.
1.No Performance Management
Performance management is done with respect to the set standard. The set standard is a scale to measure your performance in the businesses. The food business with no set standard cannot measure its performance. Hence, performance management is the first common mistake which can be avoided by regulation of standard and checking out things in comparison to it. For example; the quality storage of elcold refrigeration, working of ice machinery, blast chillers for cooling and other machinery are all feasible under performance management.
2. Untrained Inventory Manager
The food businesses required to manage their inventory. For the management of inventory, the food business owner hires an inventory manager. For the sustenance of food business inventory, it is essential to hire an experienced and talented person in inventory handling. The unskilled person can disorder your products or may unorganized the system. The acceptable organization of inventory can be achieved by trained inventory manager. So this common inventory mistake by food businesses should be avoided.
3. Unclear Inventory Need
All the businesses owners can no anticipate how much products and goods will require for a month. He or she may not be clever to anticipate how much stock should be present in the inventory. This unclear need lead to common inventory mistakes of lessor over the purchase of inventory. This common inventory mistake can be avoided by signing an agreement with the supplier that if in case you need inventory in an emergency he would be able to provide a specific stock for the even running of food businesses.
4. Un-Automated Data Management
The old ways to keep a record is still present among the food businesses. The small and medium food businesses may not take an extra step to automate their data entry management system. You can not keep all the record on papers. It can be damaging, time-consuming, making manual changes will complex the system. The automated system for data management of inventory can be incorporated to avoid common inventory mistake by food businesses. The automated management system will regulate all the changes by making a change in one column.
5. Un-Sectioned Inventory Counts
The common inventory mistake by food businesses is that they ask a worker to count inventory. This is not an efficient method for a large sum of products. It will frustrate the worker and he may not do it accurately out of tiredness. This inventory mistake can be evaded by dividing the inventory stocks into multiple sections. Give the task per section per day. It is feasible for inventory accurate counts per section per day.