Inventory Control Basics for Foodservice
April 4, 2014
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).
Business Strategy and Profitability
Food & Beverage
Food Cost Management
Systems / Technology