Learning about inventory control over this half of the quarter got me thinking and reflecting about when I worked as an assistant chef at a restaurant. It was the first time that I got to learn about economic order quantity, safety stock, and reorder point. The managers running the restaurant had vast experience and I was lucky to learn how a private restaurants works. For the two months I worked there only one time did they run out of ingredients. There were times that the restaurant was fully packed. My bosses forecasted this and made sure that we would not run out of supplies until we are at the end of the night. This turned out to be the truth as we still had ingredients left over for the next day after our busiest day. As well there were some nights that there was only a few people that were ordering and my bosses had that under control too. I got to see how management works when there were times where the restaurant was packed and when it only had a few clients. I enjoyed working there and I got to learn even more from my responsibilities. The responsibilities I had were far and wide sometimes I would prepare food for the chef, sometimes I would clean, and sometimes I did some food runs. All this combined made my time there valuable.
One thing I recognized that good control of inventory and having a talented chef making food doesn’t necessarily mean the restaurant will be successful. We were open during the harshest time of last winter. But there were opportunities to attract more clients that weren’t taken advantage of. For example the door to enter wasn’t open and I saw people trying to figure out whether or not the restaurant was open due to the dark atmosphere. I learned that one of the most important components in creating a successful restaurant is you have to be able to sell your idea and show people that their product is delicious and worth buying. I am surprised how relevant our Operations Management class is and how many places it is applied too where I have had experience working.
Have you had a chance to apply inventory management in a work situation?
Have you had a chance to apply any concept we’ve learned in Operations Management?
Have you ever worked for a restaurant? If so what were your favorite perks?