10 Tips to Reduce Inventory Costs

In a world where cutting costs and minimizing losses is becoming more and more important, we’ve come up with a list of 10 tips to help reduce preventable inventory losses and maximize your value on return. Keep Waste Logs By keeping waste logs, you’ll be able to track where you’re losing money, and where your […]

Restaurant Inventory Management – Your Guide to Kitchen Inventory 101

It’s little wonder that running a restaurant is considered a stressful career. Managing frequent deadlines, numerous staff, and demanding customers all day long are challenging but necessary parts of working in the restaurant industry. But when you also consider that profit margins are very narrow in the restaurant business, you’ll begin to appreciate why carefully […]

Understanding Variance: Your Restaurant’s Money-Making Tool

QSR Magazine has published an article by our President and Chief Visionary, Jeff Hands, on how restaurant owners and managers can use variance to save more money on their bottom line. From understanding the basic formulas and concepts to using restaurant inventory management software, Jeff’s article tells you everything you need to know to make […]

Restaurant Reporting (Your Key to Saving Money)

In a nutshell, a successful business is all about the numbers. Are you making enough money to cover your costs, pay your staff, and pay yourself? Can you save on any costs to make a profit, or to reinvest in your business to remain competitive? Are you charging enough for each menu item? Can you […]

Too Much or Too Little? How to use an Inventory Turnover Ratio

There are many ratios and numbers that are important when it comes to not only managing your inventory, but your entire operations. The inventory turnover ratio – or ITR – affects more than just your inventory, it also affects your food costing, menu pricing, ordering, purchasing and more. It’s important to understand that, like all best […]

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