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.