Ukuphatha Inventory Yerestaurant: Landelela Istock, Nciphisa Ukulahleka
Ukuphatha inventory okungcono kungenye yezibulali ezinzuzo kumarestaurant aseNingizimu Afrika. Ukudla kuba cishe 29% yezindleko zokusebenza e-SA, futhi ukulahleka ngokuvamile kubiza 5–10% yokuthenga ukudla. Isitho ngasinye esilahlekile noma isigamu esilahlekile sidla imargin yakho. Le ndluya ihlela ukuphatha inventory yerestaurant nokulawula istock yerestaurant empeleni: amaleveli e-par, i-FIFO, ukubala okunembile, nobuchwepheshe ukuze wazi okunakho, okudingayo, nokulahlekayo.
Kungathi Kungani Ukuphatha Inventory Yerestaurant Kubalulekile
Inventory isemkhakheni wentengo yokudla yakho. Uma ulahleka, izinombolo zakho ziyalahleka — yonke isinqumo samanani, ukuthenga, nokutholakala kwemenu iba ukuqagela.
Iphesenti lentengo yokudla yakho: inventory yokuqala + ukuthenga − inventory yokugcina = intengo yempahla ethengisiwe (COGS). Ukubala okungafanele kusho i-COGS engalungile nentengo yokudla engalungile. Bheka indluya yethu yokulawula intengo yokudla.
Ngaphandle kwokuphatha inventory yerestaurant ocacile, istock esidala sigqitshwa futhi siphela (isibalo esivamile se-5–10% sokulahleka kuvame ukuzungezisa okungcono nokungabonakali). Ukubala istock njalo kubamba ukwebiwa nokunikeza ngaphezulu kwezindleko ngokushesha.
Ukulungisa Amaleveli E-Par
I-par level inani eliphansi eliphansi lentengo ngayinye ofuna ukube naso — ngokwanele ukuhlela ukusetshenziswa kuze kube ukulethwa okulandelayo, kanye ne-buffer yokuphepha. Lapho istock sehla siye noma ngaphansi kwe-par, u-oda okuningi.
Par = (Ukusetshenziswa kwansuku zonke okuphakathi × Izinsuku phakathi kokulethwa) + Istock yokuphepha. Isibonelo: Usebenzisa 24 kg ye-chicken fillet ngesonto (3.4 kg/nsuku). Umhlinzeki uletha uLwesibili noLwesine (igebe elide kakhulu izinsuku ezintathu). Istock yokuphepha: usuku olulodwa (3.4 kg). Par = (3.4 × 3) + 3.4 = 14 kg. Lapho ukubala kungu-14 kg noma ngaphansi, oda ngokwanele ukuze ufinyelele izinga lakho eliphezulu.
Indlela Ye-FIFO: Kuqala Kungena, Kuqala Kuphuma
I-FIFO (First In, First Out) iyisimo sokuzungezisa ekhishini lerestrant. Umgomo: sebenzisa istock esidala kuqala ukuze lutho lungahlali emuva kuze kuphele. Istock entsha ingena ngemuva (noma ngezansi) kodala; abasebenzi bathatha ngaphambili ukuze esidala sisetshenziswe kuqala. Beka usuku olutholiwe noma use-by ilebula kukho konke okuqukethwe (isib. DD/MM/YYYY).
Indlela Yokubala Istock
Ukubala istock yindlela kuphela yokwazi okunakho ngempela. Isivinini: nsuku zonke (izinto ezinentengo ephezulu), ngesonto (okubolayo nempahla eyisisekelo), ngenyanga (istore eyomile nezingabolisi). Ukubala ngokomzimba vs inventory ephakade: Ukubala ngokomzimba yilokho okuseshalufini; kwenza lapho kuvaliwe. I-inventory ephakade yistock yethiyori (okuqala + ukuthenga − ukuthengisa kusukela kumarecipe ne-POS). Umehluko wukwehluka — ukwehluka okukhulu kusho ukwebiwa, ukulahleka okungarekhodwa, ukunikeza ngaphezulu, noma amaphutha okubala.
Itafula leshitini lokubala istock
| Into | Iyunithi | I-par level | Inani elibalwe | Inani (R) |
|---|---|---|---|---|
| Chicken fillet | kg | 14 | 12 | 480 |
| Cheddar | kg | 4 | 3 | 210 |
Ukulandelela ukulahleka nokuncipha
Uhlobo lokulahleka: Ukulungisa (trim, ukuchitheka), ukubola, ukunikeza ngaphezulu, ukwebiwa. I-waste log: Bhala phansi nsuku zonke: usuku, into, inani, isizathu. Iphesenti lokulahleka = (Inani lokulahleka okulogiwe ÷ Ukuthenga kokudla okuphelele noma i-COGS) × 100. Uma ubiza u-R8,000 ekulahlekeni ngenyanga futhi i-COGS yakho ingu-R160,000, ukulahleka kungu-5%.
Ukuphatha Abahlinzeki Noku-oda
Xhumana nabahlinzeki abazinze abaletha ngesikhathi nangokwepec. Qathanisa ama-quote njalo (okungenani kanye noma kabili ngonyaka) ezintweni zakho eziphezulu ezingu-20–30. Izinqubo zokuthola: Hlola amanani nezinto ngokuqhathanisa ne-oda, hlola ikhwalithi nezinga lokushisa okubandayo/okuqandayo, qinisekisa isisindo (ikakhulukazi inyama nezilimo).
Ukusebenzisa Ubuchwepheshe Ukuphatha Inventory
I-POS ehlanganisiwe ne-inventory inciphisa amaphutha okubala, yenza ama-reorder point okuzenzakalelayo, futhi inikeza imibiko yokwehluka ephakamisa ukwebiwa nokulahleka. Tafela ixhumanisa istock yakho namarecipe ne-POS yakho. Uchaza izitho namaleveli e-par, futhi lapho izinto zithengisiwe, uTafela ukhipha amanani erecipe ku-inventory ukuze ube nombono wangempela wokuthi unani. Ungabhala ukulahleka ukuze kukhishe ku-stock futhi kuvela emibikweni. Bheka ukuqhathanisa kwethu kwe-POS yerestaurant.
Imibuzo Evame Ukubuzwa
Irestrant kufanele yenze inventory kangaki?
Yenza ukubala ngokomzimba ephelele ngesonto kokubolayo nezinto eziyisisekelo, kanye nokuhlola ephelele ngenyanga kuhlanganise istore eyomile nezingabolisi. Abaningi bamarestaurant ase-SA bangeza ukubala nsuku zonke kwezinto ezinentengo ephezulu (inyama, izilwane zasolwandle, utshwala).
Yini indlela ehle kakhulu ye-inventory yerestaurant?
Hlanganisa ukubala ngokomzimba ne-inventory ephakade. Sebenzisa i-FIFO ukuze uzungezise, amaleveli e-par ukuze u-ode kabili, nama-waste log ukuze unciphise. I-POS exhumanisa amarecipe nestock yenza ingxenye ephakade okuzenzakalelayo.
Nginganciphisa kanjani ukulahleka kokudla erestrant yakho?
Sebenzisa i-FIFO futhi usuku nelebula konke. Seta amaleveli e-par ukuze ugweme ukuthenga ngaphezulu. Bhala ukulahleka futhi buyekeza ngesonto. Qeqesha abasebenzi ekulawuleni isigamu. Bheka indluya yethu yokulawula intengo yokudla ne indlela yokuthengisa imenyu.
Ukuphatha inventory yerestaurant eNingizimu Afrika kuyisisekelo sokulawula intengo yokudla. Njengoba ukudla kuba cishe 29% yezindleko zokusebenza nokulahleka ku-5–10% yokuthenga, yonke intuthuko ekulandeleleni istock nasekuzungeziseni ivikela imargin yakho.
Itlolwe ngu
Tafela Team