Effective stock management is a cornerstone of running a successful Crave Cookies franchise. Constant vigilance by shift leads and managers is non-negotiable when it comes to monitoring our delectable inventory. Overseeing the stock in real-time ensures two things: First, it guarantees that we meet customer demand by having enough of each cookie variety available, safeguarding the superior customer experience Crave is known for. Second, and just as crucial, it helps minimize wastage, a key metric affecting your bottom line. In short, proactive stock management is not just a task; it's an operational must-do that directly impacts both customer satisfaction and the profitability of your franchise.
Initial Morning Preparation:
If Anticipated Gross Daily Revenue is $1,500 or Below:
Morning Batch: Start the day with a minimum of 40 cookies for each variety warmed and ready by 10 am.
If Anticipated Gross Daily Revenue Exceeds $1,500:
Morning Batch: Start the day with a minimum of 60 cookies for each variety in the warmer by 10 am.
Restocking Guidelines Based on Gross Revenue Targets:
Here's how you should plan your restocking based on your targeted daily gross revenue:
For $1,000 Gross Revenue:
Restocking: Replenish each variety to about 25 cookies when inventory falls below 10.
1.5 Hours Before Close: Stock at least 10 cookies of each variety in the warmer.
For $1,500 Gross Revenue:
Restocking: Replenish each variety to about 35 cookies when inventory falls below 10.
1.5 Hours Before Close: Stock at least 15 cookies of each variety in the warmer.
For $2,000 Gross Revenue:
Restocking: Replenish each variety to about 40 cookies when inventory falls below 20.
1.5 Hours Before Close: Stock at least 20 cookies of each variety in the warmer.
For $2,500 Gross Revenue:
Restocking: Replenish each variety to about 50 cookies when inventory falls below 20.
1.5 Hours Before Close: Stock at least 25 cookies of each variety in the warmer.
For $3,000 Gross Revenue:
Restocking: Replenish each variety to about 55 cookies when inventory falls below 30.
1.5 Hours Before Close: Stock at least 30 cookies of each variety in the warmer.
For $3,500 Gross Revenue:
Restocking: Replenish each variety to about 65 cookies when inventory falls below 30.
1.5 Hours Before Close: Stock at least 35 cookies of each variety in the warmer.
For $4,000 Gross Revenue:
Restocking: Replenish each variety to about 70 cookies when inventory falls below 30.
1.5 Hours Before Close: Stock at least 40 cookies of each variety in the warmer.
Baking Cut-off Policy:
Once you've achieved the stipulated stock levels 1.5 hours before closing, cease all further baking for the day.
Adjustment for Optimal Wastage:
To minimize wastage, you can adjust the numbers gradually. Remember, the guidelines above should be viewed as starting points. Each location will have different traffic counts near close. At your baking cut-off time/1.5 hours before close - lower the quantity of each cookie variety in the warmer by 5 each day until you reach an optimal wastage goal of 4%.
By following these guidelines, you can ensure efficient inventory management, reduce wastage, and most importantly, keep our customers delighted with freshly baked cookies throughout the day. Remember, the success of your store hinges on how well these strategies are implemented.
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