Your restaurant inventory represents thousands if not tens of thousands of dollars of food and beverage sitting in your business at any given time. With so much opportunity for waste, spoilage, or loss, you really need to understand and manage all that value.
When I coach restaurants, I tell them Not taking inventory is like leaving hundred-dollar bills all over your restaurant. You just wouldn’t do that, so don’t leave your restaurant inventory to chance.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Victoria Mosley and John Nanny, from Sculpture Hospitality, a tech platform that systemizes both your food and beverage restaurant inventory. Their people are former restaurant owners, GMs and other industry experts who are a fresh set of eyes that provide a hands-on approach to improving your business.
Listen as Victoria and John explain:
• Today’s biggest restaurant challenges and solutions
• The importance of taking inventory and not just placing orders
• How restaurants can leverage their purchase and sales data to increase sales, reduce losses and improve overall efficiency
• Where valuable goods on hand may be hiding without proper storage procedures
• The optimum frequency of restaurant inventory
• How to easily account for prepped foods, pars and goods in process
And best of all how Sculpture Hospitality provides customized restaurant inventory solutions that work for your business and budget from full-service to sharing responsibility to do it yourself service.
Don’t miss this episode, get my FREE “Top 3 Ways You’re Killing Your Restaurant Profits and a bonus at www.restaurantrockstars.com/profits then go out there and Rock YOUR Restaurant!
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