How to Lower Your Restaurant Inventory without Software

Описание: Lower Your Restaurant Inventory without Software. Most restaurant and bar, owners and managers, know the importance of taking an inventory. Add this simple calculation, that only takes 2 minutes, to your month end statement and you will find cash, like it was growing on trees.

Cash you can use to pay bills and buy more advertising, not inventory that sits on your shelves for 2 months, going bad and waiting for an employee to mis-use or steal.

The issue is, you go through all this hard work to take a proper inventory and then you only use it in one measurement, that doesn't really tell you anything. You use it to get a proper food cost, beer cost, wine cost, liquor cost or what some restaurants call pour cost.

This restaurant training video will help you lower your restaurant costs and put cash in your pocket, instead of on the shelves.

If you are interested in more training tips like this and want to watch my foundation for a lifetime of restaurant success that will share with you more cost savings strategies and the importance of lowering your inventory!

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At The Restaurant Boss, I post weekly training tips for restaurants and bar’s. Tips range from food and labor cost, to restaurant specific marketing and management. I welcome you to check it out and sign up for my FREE video training series.


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Ryan Gromfin
The Restaurant Boss
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