The Restaurant Inventory Turn
By David Scott Peters
Restaurant Tip of the Week
The great inventory theory
Conducting inventory in your restaurant ensures your money is in the bank, not on your shelves. But how do you know what your correct inventory level is? It’s simple if you have established your sales projections and have target cost of goods sold percentages. The key is in how often you turn the inventory on your shelves. Picture that your shelves are completely stocked with food. You open your doors for business and by the end of the day they are completely empty. A delivery comes in the next morning to fill them completely up again. This is a turn: the process of completely emptying your stocked shelves and restocking them.
For more, see the tip, “Determining your restaurant’s inventory turn.”
David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in teaching independent restaurant owners how to use systems for increased sales and increased profits. 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. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.