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hey everybody Ryan Groff and your author speaker chef restaurateur and founder of the restaurant boss comment today Im going to show you one of my favorite tips that will help you save money in your restaurant so what this is is this is called a key item inventory report or just key item inventory for short and see I subscribe to the 80/20 rule I believe that 20% of your efforts should yield you eighty percent of the results or at least we should focus on what 20 percent will give us eighty percent of the results you know Im a huge proponent of taking a date or Im sorry a monthly inventory in your restaurant I push restaurant tours to take an inventory every other week I even push restaurant tours to take a weekly inventory its not for everyone it depends on your volume and your labor accessibility and how many dollars you can spend on it and if its really going to give you that impact that 8020 rule but this one report I have every single restaurant I work with no matter what the