5. Set a schedule for when to count each item. Pastries should be counted daily. Counting frequency for cups and lids will depend on how much you order, your storage capacity and how much business you get each week.
Instructions
1. Generate a spreadsheet in Microsoft Excel or a comparable programme of all stock that you control at the coffee shop. Involve in this spreadsheet a record of anything that you have to order.
2. Differentiate between perishable and non-perishable items. Your coffee cups will last as long as you keep them away from dust (and don't break them), but muffins will spoil in a few days. Break down the spreadsheet based on the frequency you need to order and each item's shelf life. If you get discounts based on bulk, create a column to note that very.
3. Add a row called Date where you can keep the dates that you take inventory. In each date's column, place the amount of stock you have currently in stock that day.
4. Determine who does the inventory. You can incorporate it into a certain shift each day. The shift that's the least busy, like the night shift, is good to assign the inventory duties. You can also decide to do it yourself.
Getting a coffee shop stocked is no tiny burden. Carefulness stock up to lifetime and latest takes computing skills and the good subject to consistently count what's left in the store last of the generation, week and month. You'll sometime essential to set up your own stock methods based on the extent of traffic you include in your coffee shop.
