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As a restaurant owner—especially in 2021—you need to be keenly aware of your food expenses and inventory. Managing large stores of goods and developing processes to track waste so that your inventory and food costs are accurate should be a priority. What’s more, COVID-19 has thrown a wrench in almost every restaurant’s operations, forcing them to re-learn how much to order. With COVID, tracking inventory and being able to adapt on the fly has become that much more crucial.
Whether you are new to running a restaurant or have reached a point where any inventory processes you have are not working, this video is a great starting point to help you develop or improve your restaurant inventory management.
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Complete Guide to Restaurant Inventory Management (Full Article): [ Ссылка ]
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