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FORMATION AND CONTROL of stock IN SAVORY FOODS PRODUCTION

Did you know that the control of savory foods stock has everything to do with the success, or not, of your business?

Regardless of whether you are in this field of activity for some time, or have just started, paying the right attention to this control – be it about the ready products or the raw material – is strategic and may determine your profits and losses.

Identifying the right quantity of raw material and ready products allows you to keep the cash flow healthy and to avoid losses and waste.

But, do you know the best way to do it? Not yet? No problem! We’ve prepared this content specially to help you. Follow it now!

 

WHY IS IT IMPORTANT TO HAVE CONTROL OF SAVORY FOODS STOCK?

First, we must understand that the stock is part of your company’s financial life. Therefore, treating it in an inadequate way might bring serious disorder.

Haven’t you ever thought about it? So, think about it: excess of unused products is a sign of loss. Not having enough material to attend the orders – and having to buy materials in the last minute, at high prices – is a sign of loss yet.

Is it clearer?

The biggest goal of the control is to have material enough to attend all the customers with fresh and tasty products.

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HOW TO CONTROL THE STOCK?

Let’s go to practice? See the 5 steps for you to start your savory foods’ control of stock:

 

1. ADEQUATE SPACE

Everything starts by a place that will be used as a stock. You’ll need cupboards, shelves and freezers. A special attention to the cleaning: poorly ventilated locations, with mustiness and moisture, should be discarded.

2. CORRECT STORAGE

The correct storage avoids loss and extra expenses. Do you know the system: “the first that comes in, the first that goes out”? It’s about letting older products in front of the others, so those with soon valid date will go out first. (we’ve already talked about it here)

 

This way of storage is good for both products that will be used for making savory foods and the ready ones.

 

Special tip: dry foods must be 25 cm far from the floor, 60 cm far from the ceiling and 10 cm far from the walls. This facilitates the air circulation, keeping the conservation of the items.

 

3. ITEMS REGISTRATION

All organized? But it is not over. Now it’s one of the most important parts of the process: to write down everything.

To do it, you can use spreadsheet, special apps or just a notebook. Of course, the technology helps a lot, but the focus is not to fail to register.

A good savory foods’ control of stock consists of not writing down only what is kept. Relating the individual values of each item helps the final calculation about how much your product will cost.

Another point is to register everything that is sold. Having the exact control in the sales is primordial for knowing what has to be bought. An example: if you realized that some type of savory food isn’t being sold recently, why buying raw material to produce more of it?

Special tip: an option is to make a promotion of this type of savory food. Thus, you win more customers, and also rebalance your stock!

 

4. PERIODICITY

Within the routine of production, evaluate how often it’s better to do the stock control.

It can be weekly, biweekly, and even monthly. Just be sure to do, or it’ll turn a snowball and you’ll lose the control again.

5. GOOD PROVIDERS

It allows you to negotiate values and deadlines, generates economy and also ensures that you’ll be attended in case you need an extra product. But remember buying only what will be really used.

 

WHICH CARE SHOULD I TAKE WHEN STORING READY PRODUCTS?

 

A way to reach your business success is to offer fresh, tasty and standardized products to the customers. Thus, the savory foods machines help a lot.

But, to reach the ideal quality, the stock of ready products needs a special attention. After all, you can’t take the risk of selling expired products, causing problems of healthy to the customers, and letting your company with a negative image.

Because of it, the stock in this phase requires some cares:

 

FRESH PRODUCTS

  • they can’t be exposed to the sun, or kept in open places that receive rain, or with animals’ presence;
  • the correct storage is in a temperature of approximately 5°C (41°F).

 

FROZEN PRODUCTS

  • the right temperature to the frozen savory foods stock is on average -12°C (10,4°F);
  • write down at the packaging, the manufacturing and valid dates. When stored correctly, they can last about 2 or 3 months, depending on the type.

 

ATTENTION TO REFRIGERATORS AND FREEZERS

  • always check the condition of the sealing rubbers, it ensures the correct temperature;
  • keep’em always clean and sanitized.
  • domestic refrigerators are not ideal for products stock, specially of the frozen ones, because they don’t reach the right temperature for conservation. Investing in an equipment such as deep freezers may make the difference to keep the quality of the foods.

Lastly, keep the standardization of your products, use that special flavoring which only you can do, and have an adequate savory foods’ stock control. Certainly, your business will be a success!



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