How To Deal With Restaurant Supply Chain Issues
Restaurant owners are meticulous when it comes to the details of their business. Everything from the drinks at the bar to the size of the appetizers comes under their assessment, and for good reason. Small details can end up making a big difference in the bottom line at the end of the month.
Still, some problems may seem like they’re out of reach. Supply chain issues are one example – a problem with your supplier can seem like something you have no control over. But there are actually things you can do to help resolve supply chain issues and decrease the likelihood that they will arise.
High Inventories or Frequent Stock-Outs
If you experience issues with your ability to accurately predict how much of a certain item that you’ll need, you might chalk it up to fickle customers and changes in demand. But that’s not always the case. Many times, there are patterns and trends that simply go unnoticed because they appear random. However, with the proper software, you can access all of the data that your restaurant generates. Using data analytics, you might be surprised to find that there are ways to better predict the amounts of each item that you need to order.
There could be multiple reasons for higher costs in your supply chain, but there is one point that you should immediately examine. How many partners do you use? Not only does using several suppliers mean keeping track of multiple deliveries and orders, but it can also be more expensive than consolidating your supply chain. Is there a specific reason you need so many partners, or could you lower costs by just going with one or two? Talk with different suppliers and investigate what your options might be for slimming down.
On the other hand, going with the leanest, most inexpensive supply chain isn’t always the best idea, especially if you expect to have lots of changes to your menu or promotions that you want to run. The least expensive supplier may also end up being the least flexible and responsive to demand. It’s an interesting trade-off, and you’ll have to examine your business and decide for yourself what the best strategy may be. It helps to have an in-depth analysis of your restaurant, what drives your business, and what customers respond to the most. Remember, it’s always wise to have a plan B in place for an unforeseen disruption to your supply chain.
Who is the person in charge of managing your supply chain? Is that position clearly defined? One of the most common, and easily fixable, issues in restaurant supply chains is a lack of defined responsibility and communication. One person should ideally be in charge of your supply chain management, even if they’re simply overseeing the work and keeping staff in communication with each other. It’s much easier to solve a problem quickly when everyone knows who is supposed to be on point.
If you’re looking for software that can help give you insight into every aspect of your business, inside and out, then contact Marketing Vitals today. We’ll set you up with a free trial of our restaurant analytics software so that you can see just how powerful data can really be.