How to Avoid Running Out of Product With an Effective Order Guide

"I'll have the Shrimp Diablo and my wife would like to try the Redfish Pontchartrain."

"I'm sorry, sir," replied the waiter, "We ran out of shrimp about 15 minutes ago. Would you care to try our prime rib instead? And ma'am, since we also put shrimp in our Pontchartrain sauce, would you like to go ahead and just order the redfish plain?"

Why is it, considering all the technological and communication advancements of point-of-sale (POS) systems, online ordering and the like, restaurateurs still struggle with running out of product? With guests' expectations continually on the increase, operators can ill afford to disappoint them, and being told that their favorite menu item has been eighty-sixed ranks high on the disappointment chart for most diners.

So why do some restaurants continually run out of product? The answer is simple: They lack an effective ordering system. Someone underestimated sales, or forgot to check how much shrimp was on hand. Or, having ordered so many times, they felt they could order from top of mind. Whatever the reason, the system isn't working. If you have a similar problem, then it's time to rethink your ordering process.