Inventory Control Is Key To Controlling More Than Costs

publication date: Apr 7, 2014
View a Printer Friendly version of this page, allowing you to print the page.

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. 



 

Join Us -- Don't Miss Out!

Get access to this members only content...
(*some membership content requires a specific membership level)

 


Make More Profits at Your Restaurant...


Click here for member info...


(If you're already a member, please log in with button at top)




Join RunningRestaurants.com now and get instant access to: