How to Reduce Wastage and Improve Margin in Your Restaurant Using FMH’s Stock Card Report

Managing food inventory across multiple outlets is a challenging task. Without clear data, you may end up over-ordering ingredients, running out of stock at critical times, or wasting food that goes unused. These inefficiencies lead to unnecessary costs and lost profits. To solve these problems, the Stock Card Report from Food Market Hub provides a simple and effective way to track each ingredient's movement in real time. With this tool, you can monitor how ingredients are used, wasted, or remain in stock at each of your outlets.

What is the Stock Card Report?

The Stock Card Report is an advanced tracking feature in your food inventory system. It allows you to select any specific outlet and monitor a particular ingredient in detail. Instead of estimating ingredient usage, you can view the exact numbers and understand whether they were used for cooking, wasted, or still available in stock.

For instance, if you want to know how many eggs were used in one outlet, you can simply select the location and view the report. It will show whether the eggs were used for cooking or wasted due to spoilage or breakage. This level of visibility helps you manage your restaurant stock more effectively and improves food and beverage inventory management.

Understanding the Columns in the Stock Card Report

Tracking Ingredient Movements

The Stock Card Report includes different columns to give you a complete picture of ingredient usage. One key column is Quantity In, which records all new stock received. For example, if you receive a batch of 200 eggs, this is added to the total inventory under this column.

The Quantity Out column tracks ingredients that are removed from stock. If 150 eggs are used for cooking, they will be deducted under this section. Any eggs that go to waste due to spoilage or accidents are also recorded here, ensuring that you have a clear breakdown of where your stock is going.

The Balance Quantity column shows the remaining stock after usage and wastage are deducted. This helps you keep track of inventory levels in real time and ensures that you always have the right amount of stock available.

Monitoring Costs and Batch Details

The Stock Card Report also includes columns for Unit Cost and Total Cost, helping you track ingredient expenses. If eggs cost RM0.50 each and you use 150, the total cost for the used eggs will be RM75. This information helps you control expenses and ensure that your cost calculations are accurate.

Additionally, the Batch Number and Date columns allow you to track when ingredients were received and which batch was used first. This is particularly important for perishable ingredients, as it ensures that older stock is used before newer stock to reduce waste.

How the Stock Card Report Helps You Reduce Wastage

Food wastage is a major issue in the restaurant industry. According to the Malaysian Agricultural Research and Development Institute (MARDI), approximately 3,000 tons of food waste are generated daily in Malaysia, with a large portion coming from food service businesses. Wastage not only increases costs but also affects sustainability.

By using the Stock Card Report, you can identify which ingredients are being wasted the most and take action to reduce unnecessary loss. If a particular ingredient is frequently wasted, you can adjust purchasing quantities or improve handling procedures to minimize spoilage.

You can make changes to your ordering process to prevent overstocking. The report also helps staff use ingredients efficiently by ensuring proper portion control, leading to better cost savings in the long run.

Improving Cost Control with the Stock Card Report

Managing Ingredient Costs Effectively

One of the biggest challenges in inventory management in a restaurant is controlling costs. If you are spending too much on ingredients without generating enough sales, your profit margins will suffer. The Stock Card Report allows you to compare the cost of ingredients across different outlets. If one location is spending significantly more on a particular ingredient, you can investigate the reason and make necessary adjustments.

Tracking costs also helps you identify high-cost ingredients that contribute the most to your expenses. If an ingredient is expensive but essential, you can explore ways to use it more efficiently or find cost-effective substitutes without compromising quality. Making data-driven decisions helps you optimize your food and beverage inventory management and improve profitability.

Preventing Theft and Unauthorized Usage

Detecting Unusual Stock Movements

Employee theft and unauthorized ingredient usage are common issues in food businesses. Studies by the National Restaurant Association show that nearly 75% of inventory shortages are due to internal theft. Without a proper tracking system, missing ingredients may go unnoticed, leading to financial losses.

With the Stock Card Report, you can monitor ingredient usage closely and detect any unusual patterns. If stock levels drop faster than expected, it may indicate wasteful practices or theft. By keeping accurate records, you can hold staff accountable and ensure that every ingredient is used properly.

Better Planning for Ingredient Purchases

Avoiding Stock Shortages and Overstocking

Running out of key ingredients during busy hours can disrupt operations and lead to customer dissatisfaction. The Stock Card Report helps you track ingredient levels in real time, ensuring that you always have sufficient stock on hand. By analyzing past usage patterns, you can adjust ordering schedules and prevent shortages.

On the other hand, overstocking can lead to wastage, especially for perishable ingredients. The Stock Card Report allows you to identify slow-moving items and adjust order quantities accordingly. This reduces spoilage and prevents unnecessary expenses.

Planning Bulk Purchases and Seasonal Adjustments

For high-usage ingredients, bulk purchasing can help lower costs. The Stock Card Report provides insights into ingredient consumption trends, allowing you to plan bulk orders efficiently. By purchasing in larger quantities, you can negotiate better prices with suppliers and reduce per-unit costs.

Seasonal demand also plays a role in ingredient usage. Some ingredients are used more during festive seasons, while others see a drop in demand. By analyzing past data, you can adjust inventory levels based on seasonal trends. This ensures that you have enough stock during peak periods without overordering during slow months.

Managing inventory effectively is crucial for running a successful food business. The Stock Card Report from Food Market Hub gives you complete control over your food inventory system. Instead of relying on rough estimates, you can track ingredient usage with precision and make informed decisions.

With real-time data at your fingertips, you can monitor ingredient movements, control costs, reduce waste, prevent theft, and improve purchasing efficiency. Whether you want to check how many eggs were used in a specific outlet or track overall ingredient wastage across multiple locations, the Stock Card Report simplifies the process.

Start using the Stock Card Report today and take the first step towards smarter inventory management. By optimizing your restaurant stock, you can save money, reduce waste, and improve profitability while ensuring smooth kitchen operations.‍