Inventory. It's kind of a big deal.
16% of your food ends up in the trash.
75% of your employees steal from you, representing a staggering 7% of your revenue.
And restaurants who take regular inventory can increase profits by up to 24% a year. Those are 3 pretty convincing reasons to make sure you take inventory… and do it right.
With that in mind, we’ve put together The 2017 Complete Guide to Restaurant Inventory to give you the “what”, “how” and “who” of inventory.