Managing Non-Traditional Inventories Essay

Within the service industry, companies willing typically comport two types of inventory, traditional inventory and non-traditional inventory. For a restaurateur it is essential that they have certain watchfulness systems in place, which assist with the coiffurement of both types of inventory. These inventory management systems for traditional and non-traditional inventories be critical for a restaurant to be successful and fat. When dealing with a restaurants traditional inventory, managers be focused on the challenges of dealing with a highly perish suitable product, food. Since the unsanded materials for restaurants have a limited shelf life and usually fleet within the first week, restaurant managers must have active swan systems that assist with food costs, the largest expense for all restaurants.If restaurants are able to successfully manage their traditional inventory, they are most likely a profi hedge business however, restaurants could still be passing up opportu nities if they do not manage their non-traditional inventories. The non-traditional inventories for restaurants are the products available for sale, which are the space for customers to vex at tables. Restaurant owners should consider each table space as their main product, because without the table space full-service restaurants will not exist. In edict for a restaurant to be not only profitable, but similarly successful, managers should monitor their tables as if their customers were temporarily renting the space for a meal. For them to manage the tables, they should scrutinize the turnover rate rate of tables. This refers to the number of times a table is used to serve new customers, therefore, the higher the turnover rate of the tables, the grruster the cash flow for the restaurant.This is the reason the fast food industry is a multi-billion dollar industry, as they have an exceptionally high table turnover rate compared to a fine-dining restaurant. For any full-service rest aurant, restaurant owners should not pressure their customers to eat faster in order to improve their table turnover rate. Instead, restaurateurs have to properly manage their staff and the service that they provide to achieve a higher turnover rate. Owners should encourage their staff to work together as a team, so that they can improve the efficiency of the restaurant by assisting each others customer askings. The most effective perpetrate for improving the cohesiveness between staff members is to encourage the servers to pool their tips together and divide it up evenly (Restaurant Guide). Apart from generating stronger teamwork between staff members, owners must ensure that the kitchen is fully optimized for f number and efficiency.By ensuring both the quality and the speed of the kitchen, restaurants can drastically improve the perceived service as intumesce as the turnover of tables. In addition, staff members should be able to record when customers are ready to order, as well as finished with their dishes, since having less items on the table is generally a positive aspect of a good restaurant. Lastly, owners in the start-up phase of running a restaurant should repress purchasing large tables, as small tables can help save up space as well as seating capacity. If large parties were to request for a larger table, the restaurant will still be able to accommodate the varying sizes by combining small tables together. Therefore, if restaurant owners are able to manage their food costs, as well the tables turnover rate and has the correct combination of sizes of tables they can decrease the lodge time for customers, maximize seating capacity, and increase profits (Petersen).Works CitedHow bankrupt Inventory Management & every week Food Costing open fire Lower Your Food Cost. How Better Inventory Management & Weekly Food Costing Can Lower Your Food Cost. Restaurant Owner. Web. 27 May 2012. <http//www.restaurantowner.com/public/377.cfm>. M anaging Table Turns. Restaurant Customer Service. Starting a Restaurant Guide. Web. 27 May 2012. <http//startingarestaurantguide.com/customer-service/99-managing-table-turns>. Petersen, Kurt. Tables What size Do You Need? Tables What Size Do You Need? Petersen Furniture, Inc. Web. 27 May 2012. <http//www.kpetersen.com/tableswhatsize.htm>.