{"id":1324,"date":"2020-03-24T18:42:41","date_gmt":"2020-03-24T18:42:41","guid":{"rendered":"https:\/\/hosteleo.com\/blog\/?p=1324"},"modified":"2020-04-14T15:30:43","modified_gmt":"2020-04-14T15:30:43","slug":"optimizar-el-almacen-de-mi-restaurante","status":"publish","type":"post","link":"https:\/\/hosteleo.com\/blog\/optimizar-el-almacen-de-mi-restaurante\/","title":{"rendered":"Como optimizar el almac\u00e9n de mi restaurante"},"content":{"rendered":"\n<p><strong>Como optimizar el almac\u00e9n de mi restaurante<\/strong><\/p>\n\n\n\n<p>El cierre s\u00fabito de restaurantes y establecimientos de hosteler\u00eda <strong>cogi\u00f3 a muchos empresarios y empresas con sus almacenes repleto de producto<\/strong>s preparados para utilizar en la venta de su oferta gastron\u00f3mica. Para ayudar en esta gesti\u00f3n de stock, Ju\u00e1n Pozuelo Chef Residente de Linkers y Marianela Olivares su Directora General nos ofrecen\u00a0<strong>unas pautas para minimizar el da\u00f1o econ\u00f3mico que nos puede ocasionar<\/strong><\/p>\n\n\n\n<p><strong>Primero<\/strong>&nbsp;y m\u00e1s importante,&nbsp;<strong>revisar nuestro almac\u00e9n para poder realizar un an\u00e1lisis visual<\/strong>&nbsp;de lo que tenemos en cada uno de los espacios y estanter\u00edas de nuestros almacenes.<strong>&nbsp;Tener un inventario o realizar uno seria lo m\u00e1s conveniente<\/strong>&nbsp;para saber con exactitud la cantidad y valor del producto que tenemos.<\/p>\n\n\n\n<p><strong>Segundo<\/strong>,&nbsp;<strong>sacar el genero de almac\u00e9n y colocarlo por \u00e1rea,<\/strong>&nbsp;y por&nbsp;la fecha de caducidad, al fondo guardamos lo m\u00e1s nuevo y a la primera l\u00ednea lo m\u00e1s antiguo. Lo que se suele llamar m\u00e9todo FIFO.<\/p>\n\n\n\n<p>&nbsp;<strong>Tercero<\/strong>,<strong>&nbsp;revisar las c\u00e1maras para ver el producto perecedero&nbsp;<\/strong>e intentar a envasar al vac\u00edo todo lo que podamos aprovechar. Luego podemos congelar para su mayor durabilidad&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>Cuarto<\/strong>, tenemos que tener claro que<strong>&nbsp;el aire y la humedad son los mayores enemigos para el almacenamiento y durabilidad del producto.<\/strong>&nbsp;Por eso debemos huir de fuentes de humedad y sellar bien los productos, con film o bolsas individuales.<\/p>\n\n\n\n<p><strong>Quinto<\/strong>, a la hora de guardar&nbsp;<strong>los congelados mejor porcionar en cantidades peque\u00f1as&nbsp;<\/strong>porque cuando todo vuelva a la normalidad, podremos ir sacando producto a demanda de los clientes y de esa manera&nbsp;<strong>tener menos mermas<\/strong>; no sabemos si la recuperaci\u00f3n de ventas va ser inmediata o va ser m\u00e1s sostenida en el tiempo.<\/p>\n\n\n\n<p><strong>Sexto<\/strong>,&nbsp;<strong>utilicemos la tecnologia para almacenar de manera \u00f3ptima los productos<\/strong>,&nbsp;<strong>el abatidor o&nbsp;la&nbsp;envasadora&nbsp;&nbsp;de vac\u00edo<\/strong>&nbsp;son dispositivos muy \u00fatiles para ayudarnos en este proceso de conservaci\u00f3n. Por ejemplo e<strong>l abatidor de temperatura har\u00e1 enfriar el producto mucho m\u00e1s r\u00e1pido<\/strong>&nbsp;para que no fermente y se estropee.<\/p>\n\n\n\n<p><strong>S\u00e9ptimo<\/strong>, de cara a la reapertura, debemos de\u00a0<strong>valorar el abrir de inicio con menos oferta gastron\u00f3mica de lo habitual,<\/strong>\u00a0haciendo hincapi\u00e9 en lo que tenemos almacenado y complement\u00e1ndolo con\u00a0<strong>producto local o de cercan\u00eda<\/strong>. Quiz\u00e1s buscar\u00a0<strong>un plato estrella rentable\u00a0<\/strong>para empezar de nuevo con una\u00a0<strong>buena optimizaci\u00f3n de costes<\/strong>.<\/p>\n\n\n\n<p>Contenido &#8220;Como optimizar el almac\u00e9n de mi restaurante&#8221; desarrollado por <a href=\"http:\/\/www.linkers.es\">http:\/\/www.linkers.es<\/a><\/p>\n\n\n\n<p>M\u00e1s informaci\u00f3n en <a href=\"https:\/\/hosteleo.com\/blog\/escandallos-e-inventarios-poniendo-orden-en-nuestro-restaurante\/\">https:\/\/hosteleo.com\/blog\/escandallos-e-inventarios-poniendo-orden-en-nuestro-restaurante\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Como optimizar el almac\u00e9n de mi restaurante El cierre s\u00fabito de restaurantes y establecimientos de hosteler\u00eda cogi\u00f3 a muchos empresarios y empresas con sus almacenes repleto de productos preparados para utilizar en la venta de su oferta gastron\u00f3mica. Para ayudar en esta gesti\u00f3n de stock, Ju\u00e1n Pozuelo Chef Residente de Linkers y Marianela Olivares su [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[41],"tags":[52,51,184,45,196,227,102,44],"class_list":["post-1324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-empleo-hosteleria-turismo","tag-chef","tag-cocinero","tag-consultoria","tag-empleo","tag-gestion","tag-mercaderia","tag-restaurante","tag-trabajo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Como optimizar el almac\u00e9n de mi restaurante por Hosteleo<\/title>\n<meta name=\"description\" content=\"Como optimizar el almac\u00e9n de mi restaurante para mejorar la cuenta de explotacion de mi restaurante. Hosteleo te trae las mejores recomendaciones\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hosteleo.com\/blog\/optimizar-el-almacen-de-mi-restaurante\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Como optimizar el almac\u00e9n de mi restaurante por Hosteleo\" \/>\n<meta property=\"og:description\" content=\"Como optimizar el almac\u00e9n de mi restaurante para mejorar la cuenta de explotacion de mi restaurante. 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