A Restaurant Production System

Production system

A restaurant from a logistical point of view is a real production system which transforms the raw material (the various ingredients) into a finished product (the dish).

From cooking oil to salt, all of these elements go through an intensive process before becoming food on your plate - and that's not even in one place!

To the "industrial" component we must add table service, the creativity of the chef, the furnishing of the restaurant and so on.

Considering the restaurant as a production system facilitates inventory management.

Production system

To avoid a disaster in your restaurant, it is important to have well-organized supplies.
A good way for any chef or cook who wants to open their own restaurant is to have an organized kitchen with quality equipment and all the essential ingredients needed on hand, so that you never run out when customers arrive unexpectedly!

Restaurant production system

Also allows you to apply the management models developed for industrial production.

The production system of the restaurant is configured as a MTO (make to order) system.

The dish is made only when the customer orders it.

There are no stocks of finished products except for a few exceptions such as sweets which should be put in the showcase.

Another characteristic of the restaurant is the presence of a bill of materials composed of a single level, single ingredient.

fresh pasta or other basic preparations in the kitchen semi-finished.

These elements allow us to determine the inventory management system..

Warehouse management

Obviously it will relate to raw materials and some semi-finished products. Let's consider the characteristics of some logistical elements such as raw material deadlines.

The warehouse usually has limited spaces and dedicated areas are required for specific products such as the cold room or the cellar.

Finally we need to consider sales management.

This can include a fixed menu or an à la carte menu.

In the first case, for inventory management it is necessary to only predict the quantities purchased, while in the à la carte menu it is also necessary to predict the type of products.

These characteristics allow us to identify a mixed inventory management technique. It means that some raw materials are managed on demand and others on recovery.

In the case of fixed menu, a demand management will be indicated for many raw materials. In the case of a à la carte menu, we will expand the reset management.

Among the various raw materials, as needed products must be managed fresh and those that are present in very few dishes. Products that have a longer shelf life or that are present in many dishes can be managed to restore.

Correct stock management cannot ignore the presence of an information system which allows us to have available the sales history, the recipes, and the warehouse inventory.

The raw materials affect the turnover of a restaurant on average around 30-35%, therefore being able to optimize stocks contributes significantly to increase profit or be able to lower the selling price allowing you to increase customers.

There are various software specifically developed for the management of a restaurant.

In the case of a small business it is better not to try to get by with a spreadsheet and a recipe database.You will lose the money saved in hours of chasing problems.

And make sure you spend on quality.

I recommend RISTOMANAGER, download the free version, try it. You will realize how much time you could have already saved and how much you can earn from each feature of the management software.

Then leave the numbers to the program and you dedicate yourself to customers and creativity.

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