In the fast-paced world of foodservice operations, managing inventory effectively is crucial for success. One innovative approach gaining popularity is predictive inventory management, which leverages technology and data analysis to optimize stock levels and make the best purchase recommendations for operators. One way to align with this technology is by using pre-portioning bags, which have proven to be effective in managing food inventories, protecting food yield, and ultimately saving money.

According to a study conducted by the National Restaurant Association, nearly 24% of food costs in the industry are attributed to inefficiencies in inventory management¹. It is vital for operators to address operational inefficiencies by accurately forecasting demand, reducing waste, and improving overall operations.

The Role of Pre-Portioning Bags

1. Enhanced Service Efficiency: Pre-portioning bags enable kitchen staff to prepare ingredients in advance, minimizing guesswork during peak service hours. This not only accelerates foodservice times but also allows for better coordination in the kitchen, resulting in faster service and improved customer satisfaction.

2. Portion Control and Consistency: Precise portioning is crucial for maintaining consistency in menu items, ensuring that each plate meets customers’ expectations. Pre-portioning bags provide a standardized approach that eliminates guesswork and enacts portion control, resulting in uniformity across dishes. This promotes customer loyalty, as patrons can enjoy consistently excellent meals every visit.

3. Reduced Food Waste: Overproduction and spoilage contribute significantly to food waste. Pre-portioning bags help overcome these challenges by providing better inventory control and reducing overstocking. By accurately portioning and storing ingredients, foodservice operators can reduce waste and save money.

4. FIFO Food Rotation Programs: Pre-portioning bags are a great way to manage first-in, first-out (FIFO) food rotation programs. Some bags come with printed-on “Use-By” dates, which is a great and easy-to-identify indicator to let cooks know which food items should be cooked or discarded first.

Studies have shown that predictive inventory management strategies can save up to 6-10% of food costs¹. Embracing predictive inventory management and integrating pre-portioning bags into foodservice operations allows for smoother processes, reduced waste, and increased profitability. Whether it's a local bistro or a thriving restaurant chain, adopting these strategies can pave the way for a more sustainable, efficient, and profitable future in the foodservice industry.

Content courtesy of Handgards, Inc.

Sources:

¹National Restaurant Association. (2018). Supply Chain Management Study. Retrieved from https://restaurant.org/Downloads/PDFs/News-Research/SupplyChainManagementStudy