Restaurant Inventory Management.
No more office days.
Navi only needs you to count the items in your restaurant that are big value and/or swing a lot in value week to week. Because we aren't getting into the ridiculously minute detail of your variances (eg. how much paprika you are missing this week), we don't need that high level of detail to your counts, which makes days on end spent in the office a thing of the past.
Make your counts, count.
Variance reports for most inventory control systems are useless. This is because they try to detail every last ingredient variance. And to do that in a meaningful way, you need to detail every last bit of information going into the system, when you don’t — the results are useless. Navi doesn’t require that level of detail to give you meaningful insights into your restaurant.
There’s an app for that.
Counting restaurant inventory is a pain – but it really needs to be done if you are to effectively monitor product costs. So Navi made it easier – pretty much as easy as can be. A mobile app that you can count and enter directly into. Barcode Scanning and one touch buttons for liquor and wine counts. And for food, a unique system which doesn’t require you to count everything. Why count Molasses? — You barely use it. In fact, we don’t need you to count a whole bunch of product – and Navi’s information output will be just as effective without it.
Ready to get started?
-
Step one.
Recipe and cost your menu — But don’t worry if it isn’t all done. If you can get most of it done, then great! But even if you get a good chunk of it done, still great! Start with the more popular items and work your way down the list.
-
Step two.
Establish your target costs — Using whatever costing you have and your sales mix from Point of Sale, you can establish the target costs for each category (we recommend doing this about every 3 months). These are the costs that you should be running at if you had zero waste, zero shrinkage, perfect staff portioning, etc.
-
Step three.
Count your inventory — Count regularly on a cycle that suits your restaurant’s operation. Utilizing a tablet or smartphone while you do your counts allows you to input your inventory counts straight into Navi as you go. With our beverage barcode scanning and our shortened process for food inventory counting, the process is fast — up to 4 times faster than other systems.
-
Step four.
Compare your actual costs to the targets — Based on your inventory and target costs, Navi tells you if you have a variance in a product category and by how much. And really, that’s all that you need to know to see if you’re managing your business effectively or if you need to make an adjustment.
Contact us.
