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It’s estimated that 4-10% of restaurant food is wasted before it is even served. Sounds like poor inventory management to me. Stick around to learn how to stop throwing your money away. As a restaurant owner—especially in 2021—you need to be keenly aware of your food expenses and inventory. But you also need to manage large stores of goods and develop processes to track waste so that your inventory and food costs are accurate. What’s more, COVID-19 has thrown a wrench in almost every restaurant’s operations, forcing them to re-learn how much to order. With COVID, tracking inventory and being able to adapt on the fly has become that much more crucial. Whether you are new to running a restaurant or have reached a point where the inventory processes you have are not working, this video is a great starting point to help you develop or improve your restaurant inventory management. But before we get started be sure to click the subscribe button so you can stay up to date with all the new co...
