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In this tutorial, Scott Peters from Restaurant Expert explains how to efficiently reduce food costs by implementing a quick and accurate inventory system. He acknowledges the common misconception that inventory takes a long time and is cumbersome. Drawing from his own experience as a restaurant manager, he shares how traditional inventory methods, involving spreadsheets and manual counting by kitchen staff, often led to inaccuracies and wasted time. Peters emphasizes the need for a streamlined process that can be established weekly, allowing restaurant managers to better manage inventory without the tedious hours typically involved.
