To work with Barry, Click Here
If you’re a frequent visitor to this blog, if you’ve been watching my videos in the past, you’ll know that I’m big on weighing items that are delivered to your bar, your restaurant by weight. If you order items by weight, you weigh them when they’re delivered. If you order items by unit, you count them when they are delivered as well.
So, I’ve come across more cases than not when I work with restaurants and bars who have an early morning operation like a breakfast operation, deliveries often occur at the same time. If you haven’t told your suppliers or vendors “do not deliver at this time”, they will often come at the same time as breakfast. It’s a busy time, there’s one chef on duty, maybe it’s very difficult to count everything and to weigh everything.
However, I suggest first, you schedule your deliveries when there is somebody available who can actually weigh your produce. If you’re ordering a lot of fruits, a lot of vegetables, a lot of expensive meats and shellfish, you’re going to need to know what’s on your invoice is exactly what you’re receiving. If it’s not, why would you bother paying for it?
So the only way to keep track of that is the first thing you have to do, is to weigh everything. Everything that is delivered has to be weighed if it’s ordered by weight. It’s as simple as that. You do that in the company of the driver or delivery person. As soon as you weigh it you compare it to the invoice and you check to see if it’s exactly the same. If it’s not, you show it to the driver and you agree upon it that you’re making changes on the invoice there and then. And you get a copy of those changes. And what you do with those changes is you keep a record of them in your credit note tracking sheet. If you don’t have a credit note tracking sheet, there’s one below this video you can download it and implement it in your business straight away.
And what you do with this is that, in your credit note tracking sheet, there may be 20 lines that details every difference between the invoice and what was actually delivered. And you keep a record of this and you pass it along to your accounts payable. If that’s you, then you have it when the invoice comes to compare it or your accounts payable people can check to make sure that they’re only paying for what was received and they can compare it against your sheet. This is a really simple way to track and make sure that you’re getting credit for what was not delivered to you. Because nobody’s going to want to pay for produce or for expensive meats or shellfish or fish that was not delivered fully.
So be on top of it, use the credit note tracking sheet. You’ll find it below here. If you want to make contact with me, by all means please follow the links below this video. I’ll be happy to discuss how I can help you with your own kitchen cost management. But in the meantime, get this credit note tracking sheet and start tracking those costs in the kitchen.