One of the most important things to a restaurant is the ingredients that it uses to prepare their dishes with. Therefore, keeping a careful eye on inventory makes perfect sense for a savvy restaurant manager. Having what you need on hand when you need it eases everything from everyday operations to customer satisfaction.

Key Takeaways:

• The goal of the inventory game is to maximize profits by having the optimal amount of inventory at any given time.
• Set Par Levels
• too little inventory can create lost sales due to unavailable items, which leads to disappointed guests and stressed servers and managers

“The point behind putting the effort into tracking inventory is to make it so that you have to invest less money for “supplies” while getting the same return for your “products”.”

http://nrn.com/back-office-solutions/tracking-food-inventory-counting-cards