Restaurant Inventory

Inventory. It’s kind of a big deal.

16% of your food ends up in the trash.

75% of your employees steal from you, representing a staggering 7% of your revenue.

And restaurants who take regular inventory can increase profits by up to 24% a year. Those are 3 pretty convincing reasons to make sure you take inventory… and do it right.

With that in mind, we’ve put together The 2017 Complete Guide to Restaurant Inventory to give you the “what”, “how” and “who” of inventory.

It will walk you through best practices, common mistakes, and tips & tricks.

Let’s face it: restaurant inventory management is not what lured you into the business.

But are you allowing inventory to be more painful than it needs to be?

Maybe this is familiar… “OK, team,” you begin in a cheerful and hopeful tone. “Who wants to volunteer to do restaurant inventory?”

And, perhaps unsurprisingly, your query is met with oppressive silence and lack of direct eye contact.

I know what you’re thinking… yeah yeah, you know you’re supposed to take inventory at your restaurant.

You’ve seen the stats. You’ve read some of the articles. You’ve heard the consultants preach about how to take inventory.

But do you know why?

In all the noise about HOW to do this back-of-house task, there aren’t a lot of WHYs.

Which leaves room for myths to float around about inventory… how it’s not that important… how you don’t get anything out of it… why the profit isn’t worth the pain.