Inventory Management

Inventory Management

As any restaurant, at Havana Central inventory management plays an important role. Inventory management  is associated with everything from arranging our menu to deciding what number of customers we can sustain, making it fundamental to the day by day activity for us. The methods we use to eliminate waste and spend less money on inventory are:

1. First, Point of sale  system ( POS) The system helps us count opening and closing stock during a shift change, tracks the inventory and stock usage, and performs real-time updates of the current inventory on hand.It reduces the cost incurred on hiring extra staff for our restaurant inventory management, and even aids us in our daily restaurant operations.
2. Training helps ours staff to improve their knowledge, skills and capabilities, enhancing their overall efficiency and reducing inventory waste. This in turn will lead to greater quality performance.
3. 
   FIFO stands for “first in first out.”Using the older ingredients in our inventory first, ensuring nothing goes bad. These four letters make up the gold standard for our restaurant inventory management and ensure that at Havana central  economizing on our sitting inventory. To employ an effective FIFO strategy, we label all our ingredients with the date we received it and the date it expires. Using those ingredients that will expire soonest before the others, and keep vigilance over what is about to run out.
4. Also, we maintain a backup inventory. For instance now during the fall we sale Pumpkin Bread Pudding, at a different time of the year we do not sale as much pumpkin pudding. However, during fall season this makes us have some of the ingredients for extra pudding if we ended up needing more for this season only.