An American Politician once said: “Once the toothpaste is out of the tube, it’s hard to get it back in!” when referring to the Watergate scandal.
What, you might ask, has that got to do with running a bar or a restaurant? Well I’ll tell you.
Do you remember the last time you were down to the end of the tube of toothpaste and you wanted to make sure you got every last bit out out of it? Partly because you (read I) were too lazy to go to the store but partly because you didn’t want to throw it away when there was at least one more day’s worth clinging to the sides….
I guarantee that as the tube got thinner and the squeezing got harder, you took care of every last squirt to make sure it lasted.
Here’s where it starts to make sense. Your fridges and storerooms are your toothpaste tubes. Your walk in freezer is your toothpaste tube. The shelves in the kitchen are your toothpaste tubes and the amount of toothpaste in each of these tubes determines how long it’s going to be before you need more toothpaste.
Too much toothpaste and the chefs pay little attention to quantities used, throwing extra french fries into the frier because they know there are boxes and boxes left in the fridge, not worrying about an overcooked leg of lamb when there are plenty more in the freezer.
Don’t buy too much toothpaste. Keep your quantities to projected levels of usage and teach your staff the importance of portion control. Show them that mistakes have consequences and costs.
What would you rather do today? Place orders for toothpaste or squeez the tube that you’ve got?
There’s plenty left in it. Squeeeeeeeeeeeeeeez!