7 Steps to Keep Profits Coming in the Back Door

The back door is a crucial place in your business. It’s where you order and receive product and it’s where restaurants bleed cash. To fix this, I stress the importance of having systems in place to make your life easier and make you a lot more money. One of my members shared that implementing these systems for ordering and receiving food reduced the amount of food he has in his three restaurants, motivated his kitchen managers, resulted in cleaner more organized walk-ins and, most importantly, put more than $6,000 back into his bank account. Here’s how the step-by-step system works.

Weigh products

Check temperatures of any refrigerated products to make sure they are not out of the safe zone.

Check products for quality and condition.

Check invoices for accuracy against your purchase order (PO) —hung at the back door—for each item, quantity and prices.

When checking in your delivery, follow these steps:

Have either management or a trained key employee receive orders.

Limit…