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How to Take an Effective Restaurant Inventory

publication date: Jan 11, 2017
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author/source: Jaime Oikle with Roger Beaudoin

Yay, time to take inventory...right?

Well, yes--counting items can be no fun, but there's no other way to maximize the profits at your restaurant than to accurately know your inventory and food costs.

Jaime talks with Roger about a variety of tips for taking an effective inventory at your restaurant.



Here is a link to Roger's book that we talk about -- it's absolutely a must-have...


If you want full access to Roger's tips & expertise to improve your restaurant's results, check out The Restaurant Rockstars Academy. It's a virtual system loaded with everything Roger learned in 20 years to create an army of loyal customers and MAXIMIZE his restaurant profits.