Restaurant Management| Industry & Culture

2-Minute Tuesdays: Fighting Inventory Fatigue

By Trevor Bernatchez

Inventory Fatigue could cost you thousands of dollars a year if you’re not careful. Good news is that with the right knowledge, it’s 100% avoidable.

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In our most recent edition of 2-Minute Tuesdays, Sr. Manager of Customer Education 
Trevor Bernatchezoutlines some tips to make your inventory counts more accurate and efficient.

Read on to learn more, or watch the whole video (~2 mins) above.


 

Inventory fatigue might sound like a term I just made up, but it’s a very real issue that could cost you thousands of dollars a year if you’re not careful. Good news is that with the right knowledge, it’s 100% avoidable.

In my experience, after hours and hours of counting bottle after bottle, everything would start to look the same. I would miss a bottle here, miscount one there, and basically just get really lazy toward the end of each count.

When you are basically counting liquid money, losing track of product is never a good thing.

If you need to be taking inventory alone and you’re feeling the effects of inventory fatigue, I generally go by the rule of the road. Pull over and take a quick break.

If this means taking 20 mins to just refresh the then do that, but it could also mean that you need to just get some sleep.

As long as you finish this inventory before you open for business again you’ll still get the same benefits, so don’t force it if you don’t have to.

The accuracy of these counts shouldn’t be compromised so make sure you stay in tune with what your body and mind are telling you during inventory.

The easiest way to avoid inventory fatigue is to pull your team members into the process…

I’ve worked in this industry my whole adult life and it is a world of highly-functional stubbornness. I definitely include myself in that category too because there is nothing better than the feeling of digging yourself out of the weeds without any help.

Self-sufficiency is a great asset to have on your side, but being truly 100% self-sufficient in this world is unrealistic.

Unless you are playing the part of host, server, bartender, busser, food runner, back server, chef, and manager at the same time, there really is no single part of a restaurant that can run without the other.

You are all simply one part of this machine that needs all aspects working together to come to life every day.

Give every team member ownership of one storage area or bar area during inventory counts. This will get more buy in from your team since they’ve put the time into the bar program to keep it running smoothly, and it will greatly increase the efficiency and accuracy of your inventory counts in the long run.


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