Kung ikaw restaurant owner, alam mo na sobrang crucial ng inventory management sa daily operations. Isang maling bilang lang, puwedeng ma-delay ang orders, maubusan ka ng best-sellers, or worst — ma-stock ka with items na hindi na umiikot.
Kaya eto na, Ka-Negosyo — Top 3 Inventory Tips na simple pero powerful para sa smoother workflow, happier customers, at mas maganda ang cash flow!
1️⃣FIFO: First In, First Out — Parang Traffic Lang, Mauna ang Mauna!
Classic rule pero madalas nakakaligtaan.
Ang FIFO means older stocks go out first para hindi ka nag-iipon ng stagnant inventory.
- Para laging fresh ang stocks, lalo na sa food, FMCG, consumables, at perishables.
- Hindi ka magkakaroon ng expired or damaged goods na puro lugi lang.
- Mas organized ang warehouse at picking process.
💡Ka-Negosyo Pro Tip: Gumawa ng inventory rotation schedule — i-check at i-update regularly ang dates ng incoming and outgoing stocks para automatic na ma-prioritize ang older items.
➡️Pro Example:
Actual Check sa Tinadahan mo:
Kung mayroon kang 3 batches ng burger patties na 3 ang expiration dates, December 12, January 3, at December 25 - ano ang pinaka ibabaw sa freezer mo?
Gamit ang FIFO, dapat:
Dapat ang patties na ang expiry ay Dec 12 para yan ang una mong magamit!
2️⃣Count Regularly, Not Yearly — Mini Checks = Maximum Accuracy
Kung once a year ka lang nag-i-inventory, good luck na lang sa discrepancies! Sa business operations, dapat regular ang stock check — kahit mini counts weekly or bi-weekly.
Benefits for your restaurant:- Mas maaga mong nahahanap ang losses or missing items.
- Nakikita agad kung may fast-moving na halos maubos na.
- Hindi nagugulat ang finance sa end of the year (hehe).
💡Ka-Negosyo Pro Tip: Kung loaded ang items ng store at limited ang time, i-align mo ang checking sa delivery day at order day ng supplier mo.
➡️Pro Example: Frozen supplier (fish, chicken, meat) delivers every Friday, so puwede mong gawin inventory day for frozen items on Thursday.
Packaging supplier (cups, straws, tissue) delivers every Thursday, kaya puwedeng inventory for packaging on Wednesday.
3️⃣Label Everything — Kasi If It's Not Labeled, It's Lost
Sa dami ng ingredients, variants, at portion sizes sa kitchen, huwag nang umasa sa memorya.
Label everything — storage boxes, shelves, freezers, bins, trays, at pati leftover o return stocks.
- Mas mabilis mahanap ang ingredients kaya mas smooth ang prep.
- Faster service time para hindi naghihintay nang matagal ang customers.
- Mas madaling i-train ang new staff dahil organized at clear ang flow.
💡Ka-Negosyo Pro Tip:
Gamitin ang color-coded labels para mas mabilis mahanap ang ingredients, iwas cross-contamination, at mas madaling i-train ang staff. Consistency is key!
➡️Pro Example:
Color Coding System:
🔵Blue – Cooked/Ready-to-Eat
Cooked food, sauces.
Label: “BLUE – Garlic Parm Sauce – Prep: Dec 10 – Use By: Dec 14”
🔴Red – Raw Meat
Chicken, pork, beef, seafood
Label: “RED – Chicken Thigh – Rec: Dec 9 – Use By: Dec 12”
🟢Green – Veggies/Produce
Gulay, fruits, herbs.
Label: “GREEN – Romaine – Prep: Dec 10 – Use Within: 2 days”
👩🏫Final Word, Ka-Negosyo
Inventory management doesn’t need to be complicated.
With systems gawin na lang with “Simple documentation” instead na systems, consistency, and konting discipline, you can:
- ✔️ Reduce losses
- ✔️ Serve clients faster
- ✔️ Keep stocks fresh
- ✔️ Boost profits
- ✔️ Grow your business sustainably
