![]() Waste ensure that accurate and regular waste counts are completed and entered through your the shift. Training ensure that your managers understand the importance of stock control as well as using your crew trainers/ area leader to focus on the correct procedures. Stock levels ensure that your following your projected usages so not to over hold stock that could result in waste.Ĭalibrations checking your syrups for your shake machine and drinks towers for example can help reduce over use which can turn allow these items to be more profitable. There is couple ways that you have to look at it starting with:ĭeliveries is everything being checked of and accounted for ? If it’s missing is that being reported back to the supplier?. My recommendation would be to have a look at what your biggest losses are and implement a strategy around it. ![]() You mentioned that you do a weekly and monthly count, do you do any sort of day count ? Everyday in my store we count toys, books and any other high cost items that are showing large deviations such as nuggets, regular meat and fries items that can quite often thrown in the bin without being accounted for or in the case of fries over filling. This is slightly UK specific as we had major updates to our system this last year. How do WRINs affect inventory control? Range zones? How long does inventory take? Reading Stat variance? Using the remote device or using the QSR Inventory app? I've spoken to the store supervisors but they weren't so helpful about it.So I was just wondering how any other employees deal with inventory for your stores. I play with the ranges once in a while so that it lands in the green zone rather than the red but I’m not even sure that brings our food cost down. When I enter the inventory counts it gives me ranges on how much product is believed we have on hand. ![]() ![]() I know food cost is determined by entering our waste and whether food is stolen. The lower the percentage the better our outcome and our bonus. Ex: anything over 3.4% food cost is considered bad. We usually do weekly inventory and end of month inventory. I’m a shift manager for franchise McDonald’s and I’ve been doing inventory for over a year now and was wondering if you guys have tips or tricks when doing inventory. ![]()
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