Diary Entry Number 1: Stock Control

Suprisngly since it's almost November the past 2 and half weeks at our Restaurant have been some of the busiest of the year. This has resulted a few issues arousing, especially regarding stock and some people playing the blame game.

I thnk a big part of the problem was that we are currently running a second business, this being a local golf club which has been sharing stock with our company, Bunkers. As well as the fact that we had a unexpected busy weekend prior to the beginning of the week, we found ourselves on Monday with very limited stock (food, beers, wines, Cleaning chemicals) but with a fully booked day ahead of us. This resulted in two very unhappy chefs who had very little products to work with and customers who were left with a limited menu. The weekend staff were insisting that they hadn't had enough stock over the weekend, while the rest of us were arguing that they should of contacted myself or my manager during the weekend to inform of the shortage, so we could of had a delivery scheduled for the monday morning.

This could of easily been avoided with better stock management and communication between myself and my manager, as well as all the weekend staff. In response to this we have developed a new technique of monitoring and ordering stock. All stock is recorded within a file and staff must check the file each day and record any stock that is low to myself. I can then work with my manager to insure stock is ordered for the appropriate days. I have also been given the task of monitoring how much stock is used on a average day, so we can work out when and at what times would be best to have our suppliers deliver.