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Best Practices for Restaurant Inventory Management

We like this article from the Food Buyer’s Network because it gives straightforward advice on managing restaurant inventory. Following these tips will help maintain reliable cost control figures, all with the ultimate goal of boosting your profits and reducing waste.

The article covers the following topics:

1) Counting Consistently
2) Non-Operating-Time Counts
3) Tools and Technology
4) Proper Inventory Count Sheets
5) Organizing Storage Areas
6) Units of Measure
7) Price Changes
8) New Items
9) Invoice Cut-Off Dates
10) Proper Ledger Coding
11) Verifying Results

To view the entire article, go to The Food Buyer’s Network.

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