Steve Wolfe’s Guide to Strategies for Effective Inventory Management in Restaurants
Running a restaurant is a balancing act. You want shelves full enough to meet demand, but not so full that food spoils before it’s served. Over-ordering eats into profits, while under-ordering frustrates customers and staff. That’s why mastering strategies for effective inventory management in restaurants is one of the smartest moves any owner or manager can make. Steve Wolfe, a long-time restaurant consultant , often says that inventory management isn’t about spreadsheets alone—it’s about habits, timing, and people. Let’s walk through practical, real-world ways to take control of your inventory without turning your kitchen into a paperwork nightmare. Understanding What Really Drives Your Inventory Before changing systems or buying software, it helps to understand what actually moves your inventory. Your menu, customer traffic, and seasonality all play significant roles. A burger-heavy menu will move buns and beef quickly, while a fine-dining spot may rely on slower-moving, high-cost i...