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Controlling Food Costs with Inventory Software: Top Tips for Success

Publication Type:
White Paper

Published / Updated:
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 restaurant’s bottom line—often 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.

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