By visiting our site, you agree to our privacy policy regarding cookies, tracking statistics, etc. Read more
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.
To manage inventory effectively, it’s essential to perform frequent and consistent checks. Ideally, daily checks are necessary for perishable items, expensive items, and other key items, identified in the following section...
500 Technology Drive, Suite 200
Irvine, CA 92618
12357-C Riata Trace Parkway
Building 7, Suite 200
Austin, TX 78727