Yumbi: Inventory Process

 
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Yumbii needed to reimagine their inventory process and take a deep dive into recipe costing, plating procedures and portioning protocols.

 
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Bait

Analysis of existing recipe cards and any relative documentation

  • Inventory process analysis
  • Count Sheets
  • Product Valuations
  • Total inventory valuations
  • Physical count procedure
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Tackle

Recipe Database

  • Interviewed the chefs and extracted recipes
  • Cooked the entire menu with the Kitchen manager and documented all recipes
  • Cost all recipes with new recipe card
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Cast

Inventory

  • Implemented a new excel based inventory system
  • Reviewed invoices and confirmed most recent product values
  • Recommended two person count teams for accuracy of weekly counts