Inventory management plays an important role in the success of pizzerias seeking to grow while maintaining the quality of ingredients and minimizing waste. This area, часто нехтувана, she is one of the main responsible for ensuring that the operation functions efficiently and economically
In Brazil, data from the Brazilian Association of Logistics (Abralog) reveal that up to 30% of food is wasted before even reaching the table, a concerning scenario for food industry businesses. For pizzerias, in particular, the impact of poorly managed stock can be significant, affecting operational costs and causing customer dissatisfaction. In this context, well-defined control and forecasting strategies become indispensable
Daniel Lucco, CEO ofThe Blacksmith, que acaba de entrar no Guia das Melhores Redes de Pizzarias do Mundo pelo 50 Top Pizza e também já foi premiada como a Melhor de São Paulo pelo Melhores da Gastronomia 2024, explain 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 centralisation of operations is a key point in this process, because it allows much more efficient control, affirms
At La Braciera, the production is carried out in a central kitchen, where all inputs 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, reforça Lucco
Another action taken by the company is the use of data to forecast demand and adjust stock levels accurately. We work with systems that analyze sales history and seasonal variables to anticipate the needs of each unit. With that, we drastically reduce waste and optimize cash flow, affirms. Furthermore, Lucco emphasises that keeping the stock record up to date and well organised is a practice that allows for quick reaction to any fluctuation
An essential pillar mentioned by the executive is strengthening partnerships with local suppliers. We always prioritize fresh and high-quality ingredients, and, when working with nearby producers, we guarantee a more agile logistics. This directly reflects on the taste and the experience we deliver to the customer, highlights the CEO
The stock management model adopted by La Braciera not only avoided waste, as well contributed to the exponential growth of the network. Since its foundation, in 2021, the company moved from an initial operation to achieve a production of 20,000 pizzas per month. This approach established the brand as a reference in quality and efficiency in the sector, helping to reduce costs and promoting steady growth in a highly competitive market
