Inventory management plays an important role in the success of pizzerias looking to grow while maintaining ingredient quality and minimizing waste. This area, often overlooked, is one of the main responsible for ensuring that the operation runs efficiently and economically.
In Brazil, data from the Brazilian Logistics Association (Abralog) reveal that up to 30% of food is wasted before even reaching the table, a concerning scenario for businesses in the food sector. For pizzerias, in particular, the impact of poorly managed inventory can be significant, affecting operational costs and causing customer dissatisfaction. In this context, well-defined control and forecasting strategies become essential.
Daniel Lucco, CEO of La Braciera, which has just entered the Guide to the Best Pizza Chains in the World by 50 Top Pizza and has also been awarded as the Best in São Paulo by Melhores da Gastronomia 2024, explains that inventory management needs to be strategic. “It is important to avoid excesses that result in losses and, at the same time, ensure that no supplies are lacking. The centralization of operations is a key point in this process, as it allows for much more efficient control,” he says.
At La Braciera, production is carried out in a central kitchen, where all ingredients are portioned and sent to the units according to demand. “This model ensures product standardization, optimizes costs, and ensures quality, regardless of the number of stores,” reinforces Lucco.
Another action taken by the company is using data to predict demand and adjust inventory accurately. “We work with systems that analyze sales history and seasonal variables to anticipate the needs of each unit. As a result, we drastically reduce waste and optimize cash flow,” he said. Additionally, Lucco emphasizes that keeping the inventory record updated and well-organized is a practice that allows for a quick response to any fluctuations.
An essential pillar mentioned by the executive is strengthening partnerships with local suppliers. “We always prioritize fresh and high-quality inputs, and by working with nearby producers, we ensure more agile logistics. This directly reflects on the taste and experience we deliver to the customer,” the CEO points out.
The inventory management model adopted by La Braciera not only avoided waste but also contributed to the network’s exponential growth. Since its foundation in 2021, the company has gone from an initial operation to producing 20,000 pizzas per month. This approach has solidified the brand as a benchmark in quality and efficiency in the sector, helping to reduce costs and promote solid growth in a highly competitive market.
