Inventory management plays an important role in the success of pizzerias that seek to grow while maintaining the quality of ingredients and minimizing waste. This area, often overlooked, is one of the main factors responsible for ensuring that operations run efficiently and economically.
In Brazil, data from the Brazilian Logistics Association (Abralog) reveals that up to 30% of food is wasted before it even reaches the table, a worrying 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 indispensable.
Daniel Lucco, CEO of La Braciera, which was recently listed in the Guide to the Best Pizza Chains in the World by 50 Top Pizza and was also awarded Best in São Paulo by Melhores da Gastronomia 2024, explains that inventory management must be strategic. ‘It’s important to avoid excesses that result in losses while ensuring that no ingredient runs out. Centralizing 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 distributed to the locations according to demand. ‘This model ensures product standardization, optimizes costs, and guarantees quality, regardless of the number of stores,’ Lucco emphasizes.
Another measure adopted by the company is the use of data to forecast demand and adjust inventory precisely. ‘We work with systems that analyze sales history and seasonal variables to anticipate the needs of each location. This drastically reduces waste and optimizes cash flow,’ he states. Additionally, Lucco highlights that keeping inventory records updated and well-organized is a practice that allows for quick responses to any fluctuations.
An essential pillar mentioned by the executive is strengthening partnerships with local suppliers. ‘We always prioritize fresh, high-quality ingredients, and by working with nearby producers, we ensure more agile logistics. This directly impacts the flavor and experience we deliver to customers,’ the CEO highlights.
The inventory management model adopted by La Braciera has not only prevented waste but also contributed to the chain’s exponential growth. Since its founding in 2021, the company has expanded from an initial operation to producing 20,000 pizzas per month. This approach has solidified the brand as a reference for quality and efficiency in the sector, helping reduce costs and promoting solid growth in a highly competitive market.
