What is an Inventory Count?

An inventory count is a process for verifying the number and quality of ingredients and food for a restaurant’s menu. This will allow management to determine how much of each item is available for use and if there is a need to place an order for more.

Additionally, inventory counts are critical in the restaurant industry to assist restaurants in controlling costs. Comparisons between the actual stock on hand and the recorded stock will identify food products that have been disposed of, damaged, or lost.

How Restaurants Use Inventory Count in a POS System?

Most of today’s POS systems have inventory counting options. This allows a restaurant to automatically track inventory based on what was sold from the menu. A restaurant does this by keeping track of the recipe of each dish, and any time a dish is ordered, the system automatically removes the items from inventory.

Once again, even though a restaurant has inventory counting capabilities with its POS, it will continue to count their physical inventory to ensure the accuracy of its data in the system. This is done by having employees go through their storage areas, coolers, and dry storage, and inventory all of the items they have on hand.

By having regular inventory counts, restaurants can more easily manage their purchasing, control waste, and operate more efficiently in the kitchen.