![]() That said… restaurant inventory management is not an exact science - and food cost is a slippery, eely beast at best. ![]() And as you shave off excess stock, keeping to exact ingredient par levels will become a lot easier (and you won’t overstock or have to 86 a menu item). Once you spot them, you can deal with them through small, incremental ordering adjustments. Once you get into that weekly inventory analytics groove (and earn you ITR and DSI black belts), you will easily spot discrepancies that are driving up your food cost. ![]() However, if your ITR is too low (below four), this is a sign that you’re carrying excessive stock that will spoil and drive up your food cost.ĭownload Your Free Copy Now! Calculate Weekly – Or Let Apicbase Take Care of Things for You If your ITR is too high, this might indicate that you frequently run out of ingredients and have to 86 a menu item (which is never a good thing). It means that the restaurant completely sells out its food stock nine times in a month, (so once every three days the industry average is between 4 and 8. This is a good monthly ITR for a restaurant, although it’s a bit on the high side if we’re talking about a single unit operation. Let’s do a bit of back-of-the-napkin math to see how this looks in practice (if calculated monthly):
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