3.08 – Maintaining Inventory
Maintaining your inventory is crucial for the smooth operation of any franchise. Procedures can vary widely depending on the type of franchise you own. This section provides a detailed guide to help you manage your inventory effectively.
Back of the House
The back of the house includes the stockroom where you keep all items not currently in use, such as perishables and frozen items. It’s essential to know what you have in stock at all times. Many franchisors provide detailed back-of-the-house storage procedures, including a plan-o-gram to ensure consistency and efficiency.
Dry Storage
Dry storage refers to items that don’t require refrigeration. Here are some best practices for dry storage:
- Elevate Products: Store products at least six inches off the floor on clean, nonporous surfaces to allow for floor cleaning and protect from contamination and rodents.
- Avoid Exposure: Don’t store products under exposed sewer or water lines or next to sweating walls.
- Separate Hazardous Materials: Store poisonous materials like pesticides, soaps, and detergents away from food supplies in designated storage areas.
- Secure Open Packages: Store open packages in closed and labeled containers.
- Clean Regularly: Keep shelving and floors clean and dry at all times. Schedule regular cleaning of storage areas.
- Date and Rotate Stock: Date all merchandise upon receipt and rotate inventory on a first-in, first-out basis. Place older products in front of newly received items.
- Organize Efficiently: Place frequently needed items on lower shelves near the entrance. Store heavy packages on low shelves and avoid storing any products above shoulder height.
Refrigerated Storage
Refrigerated storage requires careful management to ensure product quality and safety. Follow these tips:
- Proper Containers: Enclose any food removed from its original container in a clean, sanitized, and covered container.
- Avoid Water Contact: Don’t store foods in contact with water or undrained ice.
- Monitor Temperatures: Check refrigerator and freezer thermometers regularly.
- Allow Air Circulation: Store all foods to allow free circulation of cool air on all surfaces.
- Avoid Floor Storage: Never store food directly on the floor.
- Set Appropriate Temperatures: Ensure the temperature setting is appropriate for the products you’re refrigerating.
- Clean Equipment: Regularly clean your equipment and refrigerated storage areas.
- Date and Rotate Stock: Date all merchandise upon receipt and rotate inventory on a first-in, first-out basis, placing older products in front of newly received items. This is particularly important for refrigerated products due to their shorter shelf life.
- Preventive Maintenance: Establish preventive maintenance programs for equipment.
Front of the House
The front of the house is the customer-facing area of your business. Its appearance is crucial for attracting and retaining customers. Whether you’re a retailer or a restaurant, keeping this area clean and organized is vital.
- Follow Plan-O-Gram: Use your franchisor’s plan-o-gram to display products. This ensures consistency across the franchise.
- Keep Shelves Stocked and Clean: Regularly stock, clean, and dust shelves and merchandisers.
- Rotate Products: Use proper product rotation by placing the oldest products in front of newly received items (first-in, first-out).
- Consistent Pricing: Price identical items the same. Use point of sale (POS) technology to update prices easily.
- Adequate Space: Ensure there is adequate space between displays as required by local codes.
- Professional Signage: Use only system-approved signage and keep it current. Avoid handwritten signs unless specified by your franchisor.
- Clear the Floor: Keep the floor clear of empty boxes unless they’re part of the design concept.
Americans with Disabilities Act (ADA) Compliance
Complying with the ADA is essential. Arrange your store to make it accessible for individuals with disabilities. Ensure enough space for easy wheelchair passage, accessible register lines, and merchandise displays that do not hinder customers. Make sure your staff is available to assist customers who may need help.
By following these guidelines, you can maintain an organized and efficient inventory system that supports the success of your franchise.
