Jeremy Julian

Tag : costs

10 Steps to Create a Critical Inventory System

February 11, 2015

Restaurant managers know that after labor, food costs are the largest expense on your balance sheet. This means that monitoring inventory is extremely important for controlling costs and keeping your business in the black. Managers are choosing inventory systems that can be updated constantly and even anticipate when new supplies need to be ordered. These 10 steps to create a critical inventory system are a guide for restaurant managers to keeping your shelves stocked and your restaurant running smoothly. After all, if your cooks run out of eggs, the ‘yolk’ is on you! 10 Steps to Create a Critical Inventory System 1) Start From Scratch. If you are a new restaurant manager, taking over a new restaurant, or instituting new inventory policies, it’s aContinue Reading …

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