Inventory Control Basics for Foodservice

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April 4, 2014

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Foodservice inventory typically covers inventory stock or consumables/food, beverages, cleaning, and disposable supplies. These products are stored in a designated storage room area or other secure locations of the building.

For the purposes of this paper when we talk about inventory vs. assets – inventory has a use life of one time (consumables/supplies); assets are reusable and must be controlled, but have a longer life (plates/utensils).

Topics: Business Strategy and Profitability , Food & Beverage , Food Cost Management , Loss Prevention , Systems / Technology

Companies: Axis Purchasing

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