Put your money where your inventory is
There is a lot of waste – and therefore money – that can hide in your inventory. The topic loomed large in a recent survey of restaurant operators by the National Restaurant Association and the accounting software provider Sage Intacct. Inventory management systems rose to the top of the list of technologies restaurant operators are looking to implement in the next one to two years. The responses represent an evolution from how operators were feeling in the middle of the pandemic, when delivery apps and QR codes jumped in popularity. Regardless of the times, being able to manage your inventory with greater precision can be a significant boost to your efficiency. It can help you tighten up your menu and ensure that every ingredient you have on hand is pulling its weight in terms of profitability and popularity. At the same time, it can minimize the space you need to store what you serve, the amount of food coming back to the kitchen untouched, and the scraps you have to discard.
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