Inventory Best Practices That Improve Your Bottom Line (And One Killer Resource)

Inventory Best Practices That Improve Your Bottom Line (And One Killer Resource)

Time to take inventory? UGH. Don’t worry, that’s a common emotion for chefs and restaurant owners when it comes to this back-of-house task. It’s time-consuming, it’s manual, and it’s just not what you want to be doing right now. As an owner, you know taking inventory is important, but admit it – you often delay it, phone it in, or punt it to other staff members. As a chef, if you’re tasked with inventory, often the result is a best guess. You’ve got a kitchen to run and dinner to prep… the last thing you want to do is take a count and look up last invoice prices.

Pin It on Pinterest