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10 Steps to Improve Your Restaurant Inventory Process

BY¬ SABRINA SANCHEZ

Taking inventory is one of the most dreaded tasks in a restaurant, but also one of the most crucial. It is critical to measure the amount of food, supplies, and other products your restaurant uses in order to control food costs and maximize profitability, yet no one wants to do [...]

To control food costs, start at the cook line

The cook line is, perhaps, the most volatile area for controlling food cost. Whereas theft can occur anywhere, and vendor prices and proper preparation practices certainly can have an equally negative effect on food cost, it usually is on the cook line that many restaurants lose their profits. Common issues include incorrect portioning, [...]