{"id":25464,"date":"2020-12-02T11:12:34","date_gmt":"2020-12-02T16:12:34","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/how-to-do-restaurant-food-inventory-management-right\/"},"modified":"2025-07-01T10:57:32","modified_gmt":"2025-07-01T14:57:32","slug":"gestion-efficace-des-stocks-dans-un-restaurant","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/how-to-do-restaurant-food-inventory-management-right\/","title":{"rendered":"Gestion efficace des stocks dans un restaurant"},"content":{"rendered":"<h2><\/h2>\n<p>Compos\u00e9 de tous les produits dont vous avez besoin pour assurer le fonctionnement de votre restaurant, votre inventaire est vital \u00e0 vos activit\u00e9s. Et le suivi que vous en faites a des r\u00e9percussions majeures sur les services que vous offrez chaque jour. M\u00eame si certains restaurants prennent parfois la chose \u00e0 la l\u00e9g\u00e8re, une bonne gestion de l\u2019inventaire demande, en fait, beaucoup d\u2019engagement. Voici quelques renseignements et conseils qui devraient vous mettre sur la voie de la r\u00e9ussite :<\/p>\n<p><strong>Qu\u2019est-ce que la gestion des stocks?<\/strong><\/p>\n<p>La gestion des stocks correspond au processus de suivi des stocks d\u2019un restaurant en vue de pr\u00e9venir les pertes et de garder un \u0153il sur le profit. Voici les trois principaux \u00e9l\u00e9ments \u00e0 prendre en compte :<\/p>\n<ul>\n<li><strong>Le stock entrant: Produits qui entrent dans votre \u00e9tablissement, c\u2019est-\u00e0-dire les produits de base command\u00e9s d\u2019un fournisseur.<\/strong> These are supplies that are coming in the door of your restaurant&#8211;raw materials you have ordered from a vendor.<\/li>\n<li><strong>Le stock utilis\u00e9: Produits utilis\u00e9s pendant le service. On peut faire un suivi de ces produits en comparant la quantit\u00e9 de stock au d\u00e9but d\u2019une p\u00e9riode d\u2019inventaire par rapport \u00e0 celle restante \u00e0 la fin de cette p\u00e9riode. Ce qui nous am\u00e8ne naturellement \u00e0 l\u2019\u00e9l\u00e9ment suivant\u2026<\/strong> You\u2019ll want to track what inventory is being used during service. You can often track this inventory by looking at how much stock you have at the beginning of an inventory period, compared to what you have at the end. Which naturally brings us too\u2026<\/li>\n<li><strong>Le stock final: Produits qui restent \u00e0 la fin d\u2019une p\u00e9riode d\u2019inventaire donn\u00e9e.<\/strong> This is the inventory you are left with at the end of any given tracking period.<\/li>\n<\/ul>\n<p>Vous pouvez fixer la dur\u00e9e de la p\u00e9riode d\u2019inventaire selon vos besoins. Mais, r\u00e8gle g\u00e9n\u00e9rale, les produits comme les aliments tr\u00e8s p\u00e9rissables et ceux qui ont un gros roulement devraient \u00eatre v\u00e9rifi\u00e9s toutes les semaines. Les articles comme les verres, les appareils et les produits de nettoyage peuvent \u00eatre v\u00e9rifi\u00e9s sur une base mensuelle ou trimestrielle.<\/p>\n<p><strong>Pourquoi est-ce important?<\/strong><\/p>\n<p>Les raisons de surveiller les stocks sont nombreuses. Au niveau le plus \u00e9l\u00e9mentaire, la gestion de l\u2019inventaire permet de veiller \u00e0 toujours avoir le n\u00e9cessaire en stock. La derni\u00e8re chose dont vous avez besoin, c\u2019est de manquer d\u2019un ingr\u00e9dient essentiel au milieu d\u2019une p\u00e9riode tr\u00e8s occup\u00e9e. Voici quelques autres raisons :<\/p>\n<ul>\n<li><strong>Lutter contre le gaspillage: Dans les restaurants, jusqu\u2019\u00e0 10 % des aliments sont gaspill\u00e9s avant m\u00eame d\u2019atterrir dans l\u2019assiette du client, ce qui nuit \u00e0 la rentabilit\u00e9 et \u00e0 la viabilit\u00e9 des pratiques.<\/strong> <a href=\"https:\/\/foodprint.org\/issues\/the-problem-of-food-waste\/\" target=\"_blank\" rel=\"noopener\">Up to 10% of food<\/a> is wasted in a restaurant before it ever has a chance to meet the customer\u2019s plate, which hurts your profits and your restaurant\u2019s sustainability practices.<\/li>\n<li><strong>Am\u00e9liorer le co\u00fbt de revient: Vous trouverez plus de d\u00e9tails sur le calcul du co\u00fbt de revient dans cet article, mais sachez que, en gros, le suivi des stocks est une \u00e9tape essentielle d\u2019une bonne gestion du co\u00fbt de revient et de l\u2019augmentation des revenus.<\/strong> You can read all the nitty-gritty details about food cost percentages here, but tracking your inventory is a crucial step to having healthy <a href=\"https:\/\/backofhouse.io\/stories\/how-to-calculate-restaurant-food-costs\" target=\"_blank\" rel=\"noopener\">food percentage costs<\/a> and driving more revenue.<\/li>\n<li><strong>R\u00e9duire le stress: Une bonne gestion de l\u2019inventaire \u00e9vite de devoir s\u2019en faire avec des ajustements de derni\u00e8re minute qui risquent de mettre de la pression sur tout le monde.<\/strong> Effectively managing restaurant inventory means you don\u2019t have to worry about making unexpected adjustments to your menu, which can cause stress for you and your staff.<\/li>\n<li><strong>Augmenter l\u2019exactitude de la marge de profit: Si vous ne savez pas r\u00e9ellement ce que vous utilisez, vous aurez beaucoup de difficult\u00e9 \u00e0 calculer vos gains et tout ce qui gravite autour de ces chiffres.<\/strong> If you don\u2019t know how much of your inventory is being used, it\u2019s going to be really hard for you to calculate your restaurant\u2019s earnings on any level.<\/li>\n<li><strong>Faire ressortir les probl\u00e8mes: Si vous constatez qu\u2019un m\u00eame ingr\u00e9dient s\u2019\u00e9puise toujours tr\u00e8s rapidement, vous pourrez investiguer et r\u00e9gler le probl\u00e8me!<\/strong> If the same ingredients deplete quickly over and over, then you can start investigating why and how to fix those problems!<\/li>\n<\/ul>\n<p>Maintenant, vous vous demandez sans doute ce qui entra\u00eene des pertes. Eh bien, voici les suspects habituels\u2026 \u00e0 examiner en premier :<\/p>\n<ul>\n<li><strong>D\u00e9t\u00e9rioration: Aliments qui s\u2019ab\u00eement ou deviennent p\u00e9rim\u00e9s avant que vous ne puissiez les utiliser.<\/strong> When food goes bad before you can use it.<\/li>\n<li><strong>D\u00e9g\u00e2ts: Ingr\u00e9dients renvers\u00e9s qui ne peuvent plus \u00eatre utilis\u00e9s.<\/strong> When food ingredients get spilled and therefore can not be used for service.<\/li>\n<li><strong>Erreurs des employ\u00e9s: Erreurs de commande et de service en tout genre.<\/strong> When food gets rung up incorrectly, dropped on the wrong table, etc.<\/li>\n<li><strong>Clients insatisfaits: Plats servis pour compenser une exp\u00e9rience n\u00e9gative d\u2019un client.<\/strong> When food is comped to smooth over a negative customer experience.<\/li>\n<li><strong>Repas communs: Produits utilis\u00e9s pour les repas du personnel avant, pendant ou apr\u00e8s le service.<\/strong> When inventory is used for a communal staff meal before, during or after service.<\/li>\n<li><strong>Bris: Bris d\u2019assiettes, de verres, etc. pendant le service.<\/strong> When plates, glasses, etc. break during service.<\/li>\n<li><strong>Theft:<\/strong> Vol: Produits subtilis\u00e9s de votre restaurant.<\/li>\n<\/ul>\n<p><strong>Meilleures pratiques de gestion des stocks<\/strong><\/p>\n<p><a href=\"https:\/\/www.qsrmagazine.com\/outside-insights\/3-facts-restaurants-should-know-about-inventory\" target=\"_blank\" rel=\"noopener\">Il semble que 75 % des restaurants ont de la difficult\u00e9 \u00e0 g\u00e9n\u00e9rer des profits en raison de leur co\u00fbt de revient. La gestion des stocks peut aider \u00e0 lutter contre ce probl\u00e8me, mais \u00e0 condition de le faire de mani\u00e8re judicieuse. Au fil de la mise en place d\u2019un processus de gestion de l\u2019inventaire, voici quelques conseils \u00e0 garder en t\u00eate :<\/a> struggle with profits because of their food costs. Inventory management can help you combat this issue, but you need to be smart about it. As you begin to build more processes around tracking inventory, here are some tips to keep in mind:<\/p>\n<ul>\n<li><strong>Cr\u00e9ation d\u2019un processus de r\u00e9ception. Dans un restaurant, on re\u00e7oit des livraisons avant le service, mais aussi parfois pendant celui-ci. Les livraisons peuvent \u00e9galement arriver toutes en m\u00eame temps, ce qui devient vite compliqu\u00e9. C\u2019est l\u00e0 que la mise en place d\u2019un processus de r\u00e9ception des commandes entre en jeu. Id\u00e9alement, avant de signer la facture, les employ\u00e9s doivent s\u2019assurer que les produits et les quantit\u00e9s re\u00e7ues correspondent \u00e0 ce qui figure sur celle-ci. La personne qui re\u00e7oit une livraison devrait aussi apposer ses initiales et indiquer la date sur la facture au cas o\u00f9 vous auriez \u00e0 faire un suivi.<\/strong> Running a restaurant, you are going to have deliveries coming in before and sometimes even during service. Many can fall at the same time on the same day, which can prove to be a little overwhelming. Have a set process for receiving orders. We suggest making sure that the items and the quantities being dropped off match the delivery invoice before signing off.<\/li>\n<li>Demandez \u00e0 la personne qui re\u00e7oit la livraison d'ajouter ses initiales et la date sur la facture au cas o\u00f9 vous auriez besoin de revenir en arri\u00e8re et de demander des informations suppl\u00e9mentaires \u00e0 votre personnel.<\/li>\n<li><strong>\u00c9tablissez une valeur nominale. Il s'agit de la quantit\u00e9 minimale de stock dont vous avez besoin pour chaque article. Si vos stocks sont inf\u00e9rieurs \u00e0 la valeur nominale, vous savez qu'il est temps de commander plus d'articles.<\/strong> Restaurants are busy places with many needs often springing up at the same time. Training your staff on inventory will allow you to tap them for assistance receiving, entering and checking inventory. When they are trained they can also keep an extra eye out for when supplies get low.<\/li>\n<li><strong>Establish a par.<\/strong> Par is the minimum amount of inventory that you require for each item. If your inventory is below par, you know it\u2019s time to order more.<\/li>\n<li><strong>Mise \u00e0 l\u2019horaire de l\u2019inventaire. L\u2019inventaire hebdomadaire ou mensuel devrait \u00eatre int\u00e9gr\u00e9 \u00e0 la description de t\u00e2ches d\u2019un poste donn\u00e9 et fix\u00e9 \u00e0 un moment pr\u00e9cis. La prise d\u2019inventaire deviendra alors une priorit\u00e9 non n\u00e9gociable.<\/strong> Assign it as a definitive part of a shift. This makes inventory a nonnegotiable priority.<\/li>\n<\/ul>\n<p><strong>Comment g\u00e9rer les stocks?<\/strong><br \/>\nLa prise d\u2019inventaire peut se faire de toutes sortes de mani\u00e8res. Voyons voir les technologies disponibles. De fa\u00e7on g\u00e9n\u00e9rale, deux options s\u2019offrent \u00e0 vous. Vous pouvez opter soit pour un syst\u00e8me de points de vente qui g\u00e8re automatiquement l\u2019inventaire, soit pour une application de gestion de l\u2019inventaire que vous pouvez utiliser \u00e0 partir d\u2019un t\u00e9l\u00e9phone ou d\u2019un ordinateur. Voici quelques aspects \u00e0 consid\u00e9rer pour \u00e9valuer quelle technologie vous convient le mieux :<\/p>\n<ul>\n<li><strong>Price:<\/strong> Prix: Les frais associ\u00e9s au syst\u00e8me sont-ils uniques ou prennent-ils la forme d\u2019un abonnement? Respectent-ils votre budget mensuel et annuel?<\/li>\n<li><strong>Suivi des ingr\u00e9dients: Jusqu\u2019\u00e0 quel point le suivi est-il pr\u00e9cis? Le syst\u00e8me permet-il de faire un suivi des ingr\u00e9dients en lien avec les plats dans lesquels ils sont utilis\u00e9s?<\/strong> How granular is tracking when it comes to food? Can it track ingredients connected to where they are used on the menu?<\/li>\n<li><strong>Facilit\u00e9 d\u2019usage: L\u2019outil est-il simple \u00e0 utiliser pour vous et votre \u00e9quipe? La formation requiert-elle beaucoup de temps?<\/strong> Is it user friendly for you and your staff? Can people be trained on it quickly?<\/li>\n<li><strong>Int\u00e9grations: Le syst\u00e8me s\u2019int\u00e8gre-t-il facilement \u00e0 d\u2019autres technologies que vous utilisez d\u00e9j\u00e0 et communique-t-il bien avec celles-ci?<\/strong> Does it easily integrate and communicate with other technologies you are using for your restaurant?<\/li>\n<li><strong>Soutien technique: En cas de probl\u00e8me, aurez-vous acc\u00e8s \u00e0 de l\u2019assistance en tout temps? Est-ce que des ressources (charg\u00e9 de compte, documents, etc.) sont \u00e0 votre disposition pour vous aider \u00e0 optimiser l\u2019inventaire \u00e0 l\u2019aide du syst\u00e8me?<\/strong> Are you able to access support 24\/7 if something goes wrong? Are there resources or account managers available to help you optimize your inventory using the technology?<\/li>\n<\/ul>\n<p>Il n\u2019existe aucune solution de gestion de l\u2019inventaire qui convient \u00e0 tous les types d\u2019\u00e9tablissements. Mais par piti\u00e9, vous devez absolument \u00e9viter de g\u00e9rer le tout dans votre t\u00eate, et d\u2019ainsi semer le chaos dans votre cuisine. Votre \u00e9quipe vous en remercie \u00e0 l\u2019avance!<\/p>\n<p><em><a href=\"https:\/\/backofhouse.io\/\" target=\"_blank\" rel=\"noopener\">Back of House<\/a> Back of House est une plateforme ind\u00e9pendante et neutre qui aide les restaurateurs \u00e0 trouver et choisir les solutions dont ils ont besoin pour r\u00e9ussir.<\/em><br \/>\n&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Your inventory is the lifeblood of your restaurant. Composed of all the supplies needed to make your restaurant function, keeping track of what you have in stock has a major impact on your daily service. While there may be restaurants that \u201cwing\u201d their restaurant inventory management, in order to track inventory effectively, you have to [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26748,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69],"tags":[],"class_list":["post-25464","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How To Do Restaurant Food Inventory Management Right | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/gestion-efficace-des-stocks-dans-un-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How To Do Restaurant Food Inventory Management Right\" \/>\n<meta property=\"og:description\" content=\"Your inventory is the lifeblood of your restaurant. Composed of all the supplies needed to make your restaurant function, keeping track of what you have in stock has a major impact on your daily service. While there may be restaurants that \u201cwing\u201d their restaurant inventory management, in order to track inventory effectively, you have to [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/gestion-efficace-des-stocks-dans-un-restaurant\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-02T16:12:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-01T14:57:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/01\/Food_Inventory_0.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"760\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cody Rivers\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cody Rivers\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Gestion efficace des stocks dans un restaurant | Service alimentaire Gordon","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.ca\/fr-ca\/ideas\/gestion-efficace-des-stocks-dans-un-restaurant\/","og_locale":"fr_CA","og_type":"article","og_title":"How To Do Restaurant Food Inventory Management Right","og_description":"Your inventory is the lifeblood of your restaurant. Composed of all the supplies needed to make your restaurant function, keeping track of what you have in stock has a major impact on your daily service. 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