Optimizing inventory management ensures quality and avoids waste in pizzerias

Inventory management plays an important role in the success of pizzerias that seek to grow while maintaining the quality of inputs and minimizing waste. This area, often neglected, is one of the main responsible for ensuring that the operation works efficiently and economically.

In Brazil, data from the Brazilian Logistics Association (Abralog) reveal that up to 30% of food is wasted even before it reaches the table, a worrying scenario for food business.For pizzerias, in particular, the impact of a poorly managed inventory can be significant, affecting operating costs and causing customer dissatisfaction.In this context, well-defined control and forecasting strategies become indispensable.

Daniel Lucco's, CEO of La Braciera, who has just entered the Guide of the Best Pizza Networks in the World by the 50 Top Pizza and has also been awarded as the Best of Sao Paulo by the Best of Gastronomy 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 input is missing. The centralization of operations is a key point in this process, as it allows a much more efficient CONTROL”, he says.

At La Braciera, production is carried out in a central kitchen, where all inputs are portioned and sent to the units according to demand.“Esse model ensures the standardization of products, optimizes costs and ensures quality, regardless of the number of stores”, Lucco reinforces.

Another action taken by the company is the use of 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. With this, we drastically reduce waste and optimize cash flow”, he says. In addition, Lucco points out that keeping the inventory record up to date and well organized is a practice that allows you to react quickly to any oscillation.

An essential pillar mentioned by the executive is the strengthening of partnerships with local suppliers.“We always prioritize fresh and high quality inputs, and by working with nearby producers, we guarantee a more agile logistics.This directly reflects the flavor and experience we deliver to the customer”, the CEO highlights.

The inventory management model adopted by La Braciera not only avoided waste, but also contributed to the exponential growth of the network. Since its foundation in 2021, the company has left an initial operation to achieve the production of 20 thousand pizzas per month. This approach has consolidated the brand as a reference in quality and efficiency in the sector, helping to reduce costs and promoting solid growth in a very competitive market.