Delivering makes inventory forecasting more complex: you need to anticipate demand from the dining room and deliveries, with menus that may differ.
Analyze your sales histories by channel. Best-selling items delivered may not be the same as those performing well in stores. Adapt your supplier orders.
Emergency stock. Always keep 20% extra stock for your 5 most ordered items. A shortage on a bestseller is more expensive than surplus.
Real-time rule: When an article is soon depleted, deactivate it on platforms BEFORE it goes out of stock. A cancellation due to stock-out penalizes your score.
Rule 4: Minimum stock alerts. Define a threshold for each ingredient and prepare your orders as soon as this threshold is reached.
Weekly Rule: Every Sunday evening, take stock of your inventory. Anticipate the needs of the upcoming week based on weather forecasts and events.
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