INVENTORY ANALYSIS

The BC Way

John Connelly

ABOUT BC

BC DINING!

11 Foodpro Locations 2 commissary locations

MORE ABOUT BC DINING

INVENTORY ANALYSIS IN THE PAST

IN THE PAST
Inventory was taken monthly Manually created on Excel Spreadsheets Printed spreadsheets become count sheets Every unit gets the same set of sheets Item prices updated annuallymaybe? Items sorted by purchase group, then alphabetically (so ice cream is next to iodized salt on the paperwork)

SOMETIME IN 2006

THINGS THAT EFFECT INVENTORY ANALYSIS

Inventory (managing and counting) Transfers Invoice Entry Data Input

THINGS THAT EFFECT INVENTORY ANALYSIS

Inventory

counting)
Transfers Invoice Entry Data Input

(managing and

INVENTORY DECISIONS AND GUIDELINES

No Count Items

Rooms Maintenance

Low Change, Low Value Items

(spices) (bread, milk) (chips, candy)

New Items Room To Be Deleted Items

Daily Deliveries

Direct to Floor

THINGS THAT EFFECT INVENTORY ANALYSIS

Inventory (managing and counting)

Transfers

Invoice Entry Data Input

TRANSFERS
Prepared Product

Inventory

99% Commissary
Grab & Go Bakery

Through transfer Maintenance weekly

Through forecasting by units Adjustments through transfer maintenance weekly

THINGS THAT EFFECT INVENTORY ANALYSIS

Inventory (managing and counting) Transfers

Invoice

Entry

Data Input

INVOICE ENTRY
Were not getting it done 100% of the time People make mistakes remember this!

THINGS THAT EFFECT INVENTORY ANALYSIS

Inventory (managing and counting) Transfers Invoice Entry

Data

Input

DATA INPUT
People

make mistakes

INVENTORY ANALYSIS
Finally!!!

WHAT BC DINING LOOKS AT (AND DOESNT)

Things we want to see Things we dont

Items with price changes Items with large quantity changes

Dormant Items (wasnt in stock last time, isnt in stock now) Items where quantity varies just a little

COVERING THE 5 WS

Take Inventory
Who - Kitchen Managers and their staff as assigned When As close to close of day Saturday as possible What/Where Storage Locations divided by Kitchen Manager Why To get most accurate info for fiscal period

COVERING THE 5 WS

Take Inventory
Who - Kitchen Managers and their staff as assigned When As close to close of day Saturday as possible What/Where Storage Locations divided by Kitchen Manager Why To get most accurate info for fiscal period

Input

Who accounting assistant or student When as soon as possible after all sheets filled out Where in unit input to get questions answered Why keeping it fresh in the Kitchen Mangers mind What export and run macro

THE PROCESS

Export the analysis and manipulate

Accounting assistant

Review analysis, re-count items and provide explanation

Kitchen Manager Accounting assistant Kitchen Manager General Manager

Re-run the analysis

Re-Review, re-count, research why, or approve.

Final Sign Off

EXPORT

EXPORT

AND MANIPULATE (WITH A MACRO)

THEN DEFINE

Highlight all items that have price changes

Filter N <>0 highlight Clear filter

Eliminate Dormant Items

Filter E=0, J=0 and delete all rows Clear filter

Highlight on hand changes

E=0, Highligh E & J Clear filter J=0, Highlight E & J again Clear filter

Sort Major Changes

Highlight all, Data Sort Weekly Variance Column (- to +)

QUESTIONS, COMMENTS AND SUGGESTIONS?

John.connelly@bc.edu