Tips For Managing Raw Material Stocks For Culinary Business So As Not To Spend Frequently

Illustration of the raw material stock book (Unsplash)

YOGYAKARTA Managing raw material stocks in the culinary business is important to do. This management is not only related to capital, but is related to operations to prevent losses. Then how to manage raw material stocks in the culinary business?

As is known, raw materials used in the culinary business are usually organic with various types and shapes. If stock management fails to be carried out in the business, the material becomes rotten quickly and can no longer be used. This condition will certainly disrupt restaurant operations, capital will swell, and the quality of the food served is not in good condition.

In practice, each restaurant has a way of managing each stock of raw materials. However, the general step that can be taken is as follows.

The first way that must be done is to provide a freezer and special storage space. Freezers are used to store organic ingredients that rot easily such as meat or fish. Meanwhile, other ingredients that are not easily rotten such as flour can be placed in a special safe storage space. This room must be safe from disturbances that have the potential to be contaminated with raw materials such as rats or insects.

Culinary business owners must also record what supplies they have in storage space. In this data collection, you must include several other data such as name, number of inventory per item, date of purchase, basic price, and so on. This data collection is important to do to synchronize menus that can be made with available raw materials. It is recommended to use a special application to make it more organized and easy to do.

Record raw materials both incoming and outgoing. The incoming raw materials are recorded every time you do shopping by including the quantity. The same applies to goods that come out. You must also record the remaining stock after adding or releasing raw materials.

This activity is carried out so that the stock of old goods can be immediately utilized so that there is no decline in quality. This is usually done in raw materials that are easily rotten or in materials that have an expired date. Try to make old goods or materials that approach the exclusive date first, while new goods with an expired date can be stored temporarily in the freezer or storage cupboard.

Stock opname is a stock counting activity in storage cabinets. This activity is carried out to prevent misinformation related to the amount and quality of the remaining items. You can do stock opnames per week or per month to avoid errors.

If in stock opname activities you find material that is no longer suitable for processing, immediately throw it out and destroy it from the storage cupboard. This is done so that the process of decaying in the material does not contaminate other ingredients that are still fresh. Of course, this reduction must be recorded in the inventory records so that the stock remains monitored.

That's information related to how to manage raw material stocks in the culinary business. Visit VOI.ID to get other interesting information.