I agree old school,
I wish I had the time and labor to do a weekly inventory.
As it stands now we do a monthly. Dropping stock levels
at the end of the month is common. Its about being financially
responsible. It certainly looks better to the owner or higher ups
to have less $ tied up in unnecessary inventory. Anyone who bases
bonuses on food cost and/or inventory levels is an idiot. Its inviting
a certain amount of chefs to manipulate numbers. Time after time
I have seen chefs back in thier inventory $ numbers to achieve a
certain foodcost. Its a dead end road. Your inventory grows and
grows and grows. Having an enormous amount of inventory is a
red flag for accounting. It opens the door to the possibility of a
padded inventory. No one likes to see an independent accountant
or specialist show up for a physical count on the last day of the month.
My inventory takes 11 hours start to finish. In larger properties you
also have the added pleasure of scanning pages and pages of the
general ledger looking for miscoded invoices and intercompany transfers,
credits and debits. It is an incredibly boring painstaking task, but its
like mining for gold. 2 or 3 pallets of gold. 2 or 3 special functions, large
beverage transfers, the list goes on and on. You can be the best with
your kitchen and still get creamed at the end of the month if your not careful.
Its a jungle out there. I've always been taught its good business and
responsible to run a tight ship, do a monthly inventory, not forgetting all
untransfered nonalcohalic beverages and revenue creating garnish, drop
your inventory at the end of the month as low as you can in a responsible
manner, and be involved with the inventory personally on a consistent basis.
The days of kickbacks and extras are pretty much in the past. There are
a thousand different types of foodservice settings and a thousand ways to
do business at the end of the month. Just remember, throwing someone under the bus is a pretty dicey thing to do, many owners and managers are
working together very closely and its very possible its a group effort to
decieve. blah, blah, blah.