Conduct Inventory in Your Restaurant
By David Scott Peters
Restaurant Tip of the Week
Money belongs in the bank, not on your shelves.
When was the last time you conducted inventory? Do you know how much money you have wasted sitting on your shelves? If you’re not turning over your inventory on a regular basis — meaning the same six cans of tomato sauce are sitting on your shelf every month, along with that case of olives and dill pickle spears you got a good deal on — then you’re wasting money that could be put to better use in your bank account. Clean it up and keep the inventory on your shelves moving.
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more.
Inventory is the beginning of calculating and understanding your cost of goods sold, which is the total product you use, not what you purchase. Check out this complete Cost of Goods Sold system from TheRestaurantExpert.com.