Facing sudden spikes in customer demand, how will you handle your inventory effectively?

To handle inventory effectively during sudden spikes in customer demand at a restaurant, first, enhance real-time inventory tracking to identify rapidly depleting items. Establish strong relationships with suppliers for quick restocks and consider setting up emergency supply agreements. Prioritize menu items based on available stock and adjust the menu if necessary to focus on dishes with readily available ingredients. Implement portion control to reduce waste, and train staff to monitor inventory levels closely. Regularly review sales patterns to better anticipate demand and adjust order quantities accordingly.

Leverage historical data and demand forecasting tools to predict trends, while maintaining dynamic safety stock levels and an automated reordering system. Collaborate closely with suppliers, using vendor-managed inventory and diversifying sources to ensure rapid replenishment. Implement real-time inventory tracking, prioritize items with longer lead times, and consider just-in-time strategies or pre-orders to meet increased demand without overstocking. Controlled promotions and product bundling can also help balance inventory during high-demand periods.

By igniting open communication and negotiating adaptable terms, you position yourself to respond swiftly to unexpected changes in demand. Keeping suppliers informed about upcoming events or promotions helps them anticipate your needs and maintain appropriate inventory levels. A well-managed supplier network not only ensures you can capitalise on surges in demand but also strengthens your overall operational agility, helping you stay ahead in a competitive market.

It’s essential to establish strong, collaborative partnerships with your suppliers. Maintain open communication with suppliers, ensuring they are aware of your demand fluctuations and can respond quickly to urgent orders. Develop agreements for flexible delivery schedules and prioritize suppliers with fast turnaround times. Diversify your supplier base to avoid dependence on a single source and mitigate risks. Implement vendor-managed inventory (VMI) systems, allowing suppliers to track stock levels and replenish as needed. Additionally, negotiate favorable terms, such as shorter lead times and capacity for emergency orders, to ensure responsiveness during peak demand.

Use real-time inventory management systems that provide up-to-date visibility across all sales channels, including warehouses & stores. This enables you to monitor stock levels continuously, quickly identify low-stock items, and initiate reordering before stockouts occur. Integrating demand forecasting with inventory tracking helps anticipate demand surges and adjust stock levels accordingly. Additionally, track supplier lead times to prioritize high-demand products with longer restocking periods, ensuring you can respond swiftly to changes in demand while maintaining optimal stock levels.

COGs are controlled by good inventory standard operating procedures (SOPs) and recipe management. Your POS will track what is sold and based on that you can obtain what should theoretically be used in inventory. So, you’ll have a theoretical inventory. Then have the waste log and inventory count will be your real inventory numbers. What is the variance between the two and where does it occur? Focus on the most expensive variance first and work your way down. There are lots of applications that will integrate with the POS and give you real time COGs.

Además de adaptar el menú según los niveles de inventario, también se puede aplicar un enfoque más proactivo al ofrecer menús de temporada o promociones basadas en ingredientes con fechas de vencimiento cercanas. Esto no solo ayuda a controlar el inventario, sino que también genera un sentido de urgencia entre los clientes para probar algo nuevo. Tener menús modulares y flexibles permite reducir la dependencia de ciertos ingredientes en caso de escasez.