How should stock levels be managed during peak hours?

Managing stock levels during peak hours is crucial for maintaining efficient operations and customer satisfaction. The best approach is to forecast demand and prepare extra stock in anticipation of increased customer flow. This proactive strategy ensures that the restaurant is equipped to handle the higher volume of orders without running out of popular menu items.

By accurately forecasting demand, shift leaders can make informed decisions about how much stock to prepare and when. This planning minimizes the risk of stockouts, which can lead to customer dissatisfaction and lost sales. During busy times, having additional stock readily available allows the team to serve customers promptly, maintaining a smooth workflow and a positive dining experience.

In contrast, ignoring demand forecasts can lead to shortages, while only preparing stock in the morning does not account for fluctuating demand throughout the day. Reducing stock levels to save costs might seem appealing, but it can backfire during busy times, resulting in lost revenue due to insufficient inventory. Thus, forecasting demand and preparing extra stock is the most effective method for managing inventory during peak hours.