Quản lý kho
Ingredient inventory, recipe deductions and stock variance explained for F&B operators.
Bar & Café Ingredients Vietnam 2026: Yield, Waste & Cost Engineering
Operator playbook for sourcing, yield % and shrinkage on the 40 ingredients that move 80% of a Vietnamese café or bar's COGS. With supplier benchmarks, recipe yield tables and POS deduction workflows.
GRN automation: closing the supplier-invoice loop
Goods arrive, someone signs the delivery note, the invoice arrives 3–7 days later, finance tries to match them by hand. This is where 4–7% of supplier overcharges hide. GRN automation closes that loop in real time.
Cycle count vs full stock-take: frequency and accuracy trade-off
Full stock-takes are accurate but disruptive. Cycle counts are continuous but easy to fudge. The right answer for a multi-outlet chain is both, on different cadences.
Inventory forecasting at outlet vs commissary level
Forecasting at the outlet level catches local demand; forecasting at the commissary level catches production economics. A chain with a CK needs both, and they must reconcile, otherwise CK overproduces and outlets stock out at the same time.
Waste tracking by station: what gets measured gets cut
Aggregate waste numbers ('3.2% of food cost') do not change anyone's behaviour. Per-station numbers ('the prep station threw away VND 1.8M last week') do. Here is the format that works.
Cold-chain monitoring for SEA F&B: IoT vendors and cost
Cold-chain breach is the most expensive food-safety failure in F&B, a single freezer fail can write off VND 30M of stock. IoT sensors cost VND 800k each. The economics are not subtle.
Ingredient substitution rules during shortages: how to keep COGS flat
Supplier missed a delivery. Chef substitutes premium beef for the standard cut. COGS jumps 4 points. Multiply across 30 outlets and a typhoon week, and you have wiped out a quarter's margin. Pre-approved substitution rules prevent this.
Daily stock-take in 20 minutes: the 'fast count' method
Most outlets stopped doing daily stock-takes because the old method took 90 minutes and nobody had time. The fast count takes 20 minutes and catches 80% of what the long one did.
FIFO enforcement in cloud kitchens: practical SOP
FIFO is the easiest food-cost win in any kitchen. It is also the one that quietly breaks down within 60 days of any new SOP without enforcement. Here is the SOP that survives a year.
Yield management for prep-heavy kitchens (banh mi, pho, ramen)
A whole brisket weighs 4.8kg raw. After trim, slow-cook and slicing, it yields 3.1kg of usable phở topping. The 35% loss is not waste, it is recipe yield. If you cost recipes off raw weight, your food cost is wrong.
Central kitchen for SEA chains: when, why, build cost
Central kitchens cut food cost and stabilise quality. They also add VND 30–60M of monthly overhead. Build too early and overhead crushes you. Build too late and growth stalls.
Recipe-level inventory deduction: why ±2% beats ±8% variance
Item-level inventory ('we sold 38 phở, we have ingredients for 100') leaves a ±8% variance band, that is your food cost margin. Recipe-level ('we sold 38 phở, that should have consumed 28kg noodle, 3.8kg beef, 14L stock') tightens it to ±2%.
