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Your Go-To Guide for Restaurant Inventory Management

7 Shifts

Both situations could have been prevented with proper restaurant inventory management, which gives restaurant operators better oversight over what's in stock and how it is used. There are plenty of good reasons to take inventory on a regular basis: Your restaurant can avoid running out of a key ingredient mid-service. Inventory Basics.

Inventory 370
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Restaurant Supply Chain Management: New Era, New Measures

Modern Restaurant Management

The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive.

Supplies 218
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Managing Inventory with Quality Data and Automation

Modern Restaurant Management

Accurate inventory management is crucial to running a successful business because it directly impacts a company’s bottom line and is key to maximizing profits. Having an accurate handle on inventory enables a business to become more resilient and know what they can sell and when they can sell it, helping mitigate out-of-stock scenarios.

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What Can I Do to Reduce My Restaurant Supply and Labor Costs?

Modern Restaurant Management

Why should you and your staff spend hours counting inventory, auditing invoices, and combing through contracts? Nobody has time for that when there is a crowded dining room, to-go orders flying out the window and customers complaining about their favorite menu items going up in price. Partner with Supply Chain Experts.

Supplies 198
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Restaurant Accounting: A Comprehensive Guide

7 Shifts

This number is essential because it helps you determine the price of your food and beverages. “Time, not food, is the ultimate perishable inventory,” Sheryl E. TouchBistro stresses how the importance of this figure can help restaurant owners determine whether or not their food prices need to be adjusted.

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The Ultimate Guide to Restaurant Costs

7 Shifts

Not only do you have to manage many costs including, labor, equipment, and food—but you have to do it while dealing with inevitable price increases. Prime cost does not include equipment and supplies, utilities, menu design, signage, decor or any other costs unrelated to the production of your product.

License 370
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Sales Mixes: Analyzing Food Costs and Pricing

Modern Restaurant Management

The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. They have to price it on the menu and add it to the inventory.

Pricing 208