Food waste is a big issue in the restaurant industry. The average restaurant wastes 4% to 10% of their purchased food according to a study by the National Restaurant Association. One of the major causes is food spoilage, overstocking, and other poor inventory practices.

In this guide, we’ll cover the best practices for inventory management as well as many of the ways an inventory management system lighten the load on management but also allow them to easily see ways to reduce food cost. Whether you’re a single establishment or a multi-location restaurant group, these strategies are pivotal to growing your business.