Controlling Food Costs with Inventory Software: Top Tips for Success
Sept. 1, 2009
With food costs on the rise, the most successful restaurant operators take great care to manage inventory and limit waste. Inventory is cash on the shelves, and waste, over-stocking, theft, and spoilage immediately impact a restaurants bottom lineoften to the tune of thousands of dollars per year.
Thinking about using inventory software to control food costs? Read on to assess your inventory-readiness and determine how long it may take you to get your inventory program up and running.