Don’t Come up Short: How to Keep Your Restaurant Stocked This Holiday
Don’t Come up Short: How to Keep Your Restaurant Stocked This Holiday
Food shortages at your restaurant during the holiday rush sounds like an absolute nightmare. But with some planning ahead and a few key strategies, you can avoid this situation entirely. Here, we’ll go over some super simple ways you and your restaurant can stay stocked—and keep the customers satisfied.
Compare Last Year
Possibly the single-most important thing you can do to make sure your inventory orders make sense is to compare historical data. What kind of sales did you do last year? What were your popular items, what did you run out of, and what did you end the year with a huge surplus of? If you have a POS system in place (and you should), you’ll quickly and easily be able to dissect that information and apply it to this years’ stock.
Stock up in Bulk
Buy in bulk and save. We do it in our private kitchens, so why not at our businesses? Any restaurant owner who has been in the biz for long enough knows the tricks of the trade when it comes to buying in bulk. Stock up on key non-perishable items you go through regularly, the foodstuffs that you’ll use past the new year if you don’t sell through them before December 31. The sooner you buy, the less likely you’ll end up in the “seller’s market” of food purchasing: As we inch closer and closer to the holidays, suppliers are more prone to raising prices—they know business owners are in a pinch and willing to pay top dollar for the things they need ASAP.
Increase Deliveries
When talking perishable food items such as fruits, vegetables, and meats, setting up a more frequent delivery schedule with your suppliers ensures you don’t run out of hot-ticket food items. With an increase in guests around the holidays, there’s no doubt you’ll need more fresh produce, dairy, and the like. You’re sure to pay a premium if you have to send someone out mid-shift to pick up more mushrooms from the grocery store down the street. It pays to be prepared.
Get Creative
Leftover inventory—we’re talking non-perishables and liquor, specifically—can be used to create exciting new menu items around the holidays. Holiday diners are always looking for new cocktails, which are easy to create with the leftover spirits you’ve accumulated throughout the year. Spice things up with a fun dessert pairing and you’re all set!
The holidays are stressful for consumers and business owners alike. But with a little planning and some great advice, you’ll be set for a well-stocked season!