Counting stock is important. If you count incorrectly, you risk losing money because you order too much raw materials or too little to sell. Managing stock well will help you control costs easily and plan sales accurately. Let's look at stock counting techniques and raw material management techniques. I tell you, it's not difficult. You'll definitely see profits.

First of all, who is responsible for counting the stock of raw materials in the restaurant? The answer is the staff in our restaurant, it could be the kitchen staff or the restaurant manager. To count the stock of products, there must be 2 people: the first person will be the staff and the second person It could be the shop owner or the person who does the shop's paperwork.

Why do you need 2 people? Because stock counting is a delicate task. It requires checking the accuracy every time. Having another person to confirm the accuracy or be a witness in the counting will help reduce errors. And can also help record the stock count. Importantly, one of them must be an expert in document work. Must have knowledge of recording in detail, have an understanding and be able to calculate the balance brought forward, the balance used, and the balance to be ordered for the next period accurately. And can make a report for the shop owner to see in an easy-to-understand way.

Special! Free Excel file of raw material recording table and end-of-period stock count table. Online course on stock management to see profit. Start learning at => https://bit.ly/3MYzzpW (Register or Log in at the top right corner before entering the lesson)

How often should you count your stock? When is it necessary to count your stock? If you are a new restaurant or a restaurant that has never counted stock, you should count your stock every week, regardless of the type of restaurant, including a la carte restaurants. (A la carte) or single dish/made to order

At first, you may choose the day before a holiday, but if the stock starts to stabilize, you may change from counting stock every week to counting stock every half month. Once you are skilled at counting every half month, try setting it to be every end of the month, and then set it as the day to close stock and close sales once, in order to calculate the remaining stock for that month, which is called "counting stock at the end of the period".

Special!!! Free Excel file of raw material recording table and end-of-period stock count table. Free online course. Manage stock and see profit. Start learning at => https://bit.ly/3MYzzpW (Register or Log in at the top right corner before entering the lesson)

 The end-of-year inventory count will help us see the true cost of each month by looking at the actual raw materials used.

For example, fish sauce from the stock count at the end of April, there are 2 bottles left.
It was brought forward to the beginning of the May period and there were additional purchases during the month of 10 bottles.
And at the end of May, there were 3 bottles of fish sauce left.
So in May, we actually used 9 bottles of fish sauce, which was part of the cost of May.

Do this for everything in your shop, from ingredients to seasonings, and you will be able to calculate your shop’s true cost each month. To make it easier to record your stock, try making an Excel spreadsheet. It will make it easier to store data and help you calculate your totals.

In addition to counting the closing stock to see the monthly cost, let's look at the management and control of food ingredients, which are divided into:
- Before production You must know the quantity you need to order to meet your sales. When the raw materials arrive, they must be checked for quality, to ensure they meet the specifications, size, weight, expiration date, and that they are not spoiled. They must be stored in an orderly manner.

- During production Raw materials must be prepared sufficiently for sales and the production date must not exceed the expiration date.
For example, marinated pork can be kept for 5 days if you use 1 kilogram of pork per day.
We should marinate no more than 4.5-5 kilograms of pork at one time.
Try using a sales promotion method or setting up a special menu to sell out ingredients before they expire. Set a standard recipe and use measurements every time to make it easier to control the use of ingredients, helping to standardize the taste and keep the cost per dish constant.

- After production When there is a loss, such as making the wrong menu, spilling or dropping food, or food not following the standard, record everything to improve the work in the next time. And don't forget to update the information regularly. This will help you see weak points faster and fix leaks from the work faster. This will help reduce losses due to incorrect raw material management.
Online course: Manage your stock and see profits

There are many more interesting things about stock management. Learn more in the course “Manage Stock to See Profit” by Ajarn Mathuros Wongpradu (Ajarn Bow), owner of a consulting business and restaurant system setup with over 15 years of experience managing Thai and leading brands.

Special!!! Free Excel file of raw material recording table and end-of-period stock count table. Start learning at => https://bit.ly/3MYzzpW (Register or Log in at the top right corner before entering the lesson)