During the past years, I have been working as a waiter in a lounge that serves food and drinks in the beach of Castellón, LAPLAYA. Two years ago, I became the person in charge during my shift and so I can now talk about my experience in the logistics of this sector.
Managing a bar or restaurant requires careful attention to logistics. From ordering supplies to managing inventory, staff and scheduling, there are many moving parts that must come together to create a successful operation.
One of the most critical logistical considerations is ordering supplies. This involves creating a list of necessary items, such as food, beverages, and cleaning supplies, and placing orders with vendors. The process must be managed to ensure that supplies arrive on time, and in the right quantities, to avoid running out of products or overstocking.
Managing inventory is another important aspect of bar or restaurant logistics and it is very related to oredring supplies. It involves tracking the use of products and maintaining an adequate level of inventory to meet demand. Inventory must be monitored regularly to ensure that the restaurant always has the necessary supplies on hand.
Staffing and scheduling are also crucial considerations. Scheduling must be carefully planned to ensure adequate coverage during busy times, while minimizing labor costs during slow periods. Staffing decisions also involve selecting and training employees, ensuring that they have the necessary skills to provide quality service.
Finally, another critical aspect of bar or restaurant logistics is food and beverage preparation. This involves organizing the kitchen, ensuring that equipment is maintained and functioning correctly, apart from developing recipes and menus that appeal to customers. Food and beverage preparation must also meet health and safety standards to avoid potential health hazards.
In conclusion, managing a bar or restaurant involves many complex logistical considerations that may not be seen from the other side of the bar. From ordering supplies to managing inventory, staffing, and scheduling, to food and beverage preparation. Giving attention to detail is essential to ensure a successful operation and by carefully managing these logistics, restaurant owners and managers can create a thriving business that attracts customers and generates profits.
Here I attach the links to the Instagram profiles and bars the group has, so you can come and visit us on summer.
The blog of Logistics at MGEPS at UPV 