Taking the Dread Out of the Inventory Process

Let’s face it: restaurant inventory management is not what lured you into the business.

But are you allowing inventory to be more painful than it needs to be?

Maybe this is familiar... “OK, team,” you begin in a cheerful and hopeful tone. “Who wants to volunteer to do restaurant inventory?”

And, perhaps unsurprisingly, your query is met with oppressive silence and lack of direct eye contact.

Typically, restaurants allocate between 25 - 35 percent of its operating budget to purchasing food. Proper inventory management with an eye toward limiting food waste can stretch a significant portion of your regular expense budget.

Still, no matter how much money it saves… no one really likes taking inventory.

moreIt’s painfully tedious.

It’s time consuming.

And… let’s be honest... few people really see the value in it.

But it’s gotta get done. In fact, we’ve found restaurants that get inventory done on time—every time—save more money on food than those that…