Boost your summer profit

Must-know tips for hotel and restaurant owners to slash food waste and master inventory!

Save time

Improve efficiency

Make money

Improve productivity

Reduce waste

Cut food waste

Maximizing efficiency and minimizing waste

As the summer holiday season approaches, small and medium hotels and restaurants face a unique set of challenges and opportunities. The influx of tourists and locals looking for a memorable dining and lodging experience presents a golden opportunity to boost revenue. However, with this increase in demand comes the necessity to manage inventory effectively and minimize food waste. In this blog post, we will explore strategies to optimize inventory management and reduce food waste, ensuring a profitable and sustainable summer season.

Effective inventory management

Historical data analysis

Use past data to predict peak times and customer preferences. Analyze previous summer seasons to identify trends and make informed decisions about stock levels.

Reservation tracking

Monitor reservations and bookings closely to anticipate demand and adjust inventory orders accordingly.

Seasonal menu planning

Design a summer menu that features seasonal ingredients, which are often more cost-effective and abundant, reducing the risk of stockouts and overordering.

Smart ordering systems

Just-In-Time (JIT) inventory

Adopt JIT inventory practices to order only what is needed, reducing storage costs and minimizing waste from spoilage.

Supplier relationships

Build strong relationships with suppliers to ensure timely deliveries and negotiate better terms for bulk purchases during peak seasons.

Inventory tracking technology

Inventory management software

Utilize software solutions to track inventory levels in real-time, automate reordering processes, and generate insightful reports.

Automate your inventory

Implement sensor/RFID technology to streamline inventory tracking and reduce manual errors.

Minimizing food waste

Conduct frequent audits

Regularly audit inventory to identify slow-moving or surplus items. Adjust ordering practices based on audit results.

Monitor shelf life

Keep track of expiration dates and prioritize the use of ingredients nearing the end of their shelf life.

Creative use of ingredients

Menu flexibility

Create flexible menus that can be adjusted based on available ingredients. This reduces the risk of waste from unused items.

Daily specials

Use surplus or soon-to-expire ingredients in daily specials to ensure they are utilized before spoiling.

Portion control

Standardized portions

Train staff to serve standardized portion sizes to reduce over-serving and minimize food waste.

Customer feedback

Encourage customer feedback to adjust portion sizes and offerings based on preferences and consumption patterns.

Prepare for the summer holiday rush

The summer holiday season is a prime opportunity for small and medium hotels and restaurants to shine. By implementing effective inventory management practices and minimizing food waste, you can ensure a smooth operation that maximizes profitability and customer satisfaction. Embrace technology, train your staff, and engage with your customers to create a memorable and efficient summer season. Prepare, adapt, and thrive this summer by turning these strategies into action. Your guests will appreciate the effort, and your bottom line will reflect your success.

Staff training and management

Hire and train seasonal staff early to master inventory and waste strategies, and align schedules with peak times for optimal coverage.

Marketing and promotions

Create summer promotions and special offers to attract customers and use social media to showcase your seasonal menu to a wider audience.

Customer engagement

Promote your sustainability efforts and host interactive events to engage customers and highlight your commitment to fresh, locally sourced ingredients.