|
|
Inventory Control Is Key To Controlling More Than Costs
publication date: Oct 24, 2005
Inventory reports not only evaluate both how well your kitchen crew and service staff are controlling portions and what your total food cost is in terms of percentage of your menu price, but should also include a item box for "shelf life", which can be added to inventory report forms.
| Note: The full content of this page is available to RunningRestaurants.com members only.
Join Us!
Members get instant access to all of the articles, audio seminars & interviews, downloads & resources on the site.
(If you're already a member, please log in at right)
| |
Join RunningRestaurants.com now and get instant access to:
|
|
