You Need A System For Restaurant Inventory Management

Food spend is 1/3 of the costs of your restaurant. Not having a firm grip on your cost of goods sold by taking inventory means you get a false picture of your restaurant’s health. Not only is inventory critical to running your restaurant, it’s critical to your daily processes. Luckily, you’ve found the only resource you need when it comes to managing your restaurant inventory. Bonus: It includes a restaurant inventory template, too!

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What is Inventory Management?

Long story short, restaurant inventory is a loss prevention tool. It’s how you measure how profitable your restaurant is. It’s also how you can account for supplies that you need/come into your restaurant, menu items that go out of the kitchen, and food ingredients leftover.

Managing Your Restaurant’s Inventory Is Not A One-Time Thing

Regular inventory is more than just about taking a count. When you take restaurant inventory, it almost guarantees you won’t run out of stock and food won’t go to waste. Regular inventory is the most accurate way to get a picture of your restaurant’s health. Poor inventory management leads to food waste, a food cost you cannot control, and ultimately, inconsistent profitability in your restaurant.

So, How Can I Manage My Restaurant Inventory?

Whether you’re a restaurant inventory management pro or it’s your first go at figuring out this process, we’ve put together your step by step guide on how to manage your inventory accurately. The most successful restaurateurs keep track of their inventory by following a few steps, and keeping a record. Get your inventory template, and guide, and get started today.