Why is it you can be hitting all your profitability numbers such as food cost, pour cost and labor cost, yet not have money in the bank? If you struggle with having enough cash to pay your bills, I'm going to talk about how you can boost cashflow with inventory in your restaurant business.
Yes,...
As a restaurant owner, are you afraid to give up ordering because everyone else orders too much product? Is the over ordering emptying your bank account, so much so that you're finding it hard to pay your bills? Or maybe you're just frustrated because you're running out to buy product because no...
How do you know how much food you should have on the shelves before you put yourself into a poor cash position? Today I'm going to answer what’s an inventory turn and why they're so important to understand when you want to take control of your kitchen.
What is an inventory turn? If you...
Why is taking inventory really worth the headache most restaurant owners see it as? The short answer is it's not just about calculating your cost of goods sold, it's about ordering and cash flow. Let’s talk about inventory management and how it's a restaurant game changer.
Inventory is a...
Does your restaurant food cost look high to you? As we’ve all seen, the cost of goods that you sell has skyrocketed with high inflation and logistical issues everywhere you look. What if I told you that you might be using the wrong numbers when calculating your food cost and maybe your food...
Do the words weekly inventory give you the hives? Does your mind immediately go to something else to avoid even thinking about it? If this is you, it's OK. I know you know it's important. Stay with me, and I'll share with you how you can make the process so much easier and complete a food...
Does the thought of weekly inventory send shivers down your spine? Can you hear your managers complaining and resisting now? Do you picture yourself buried in the walk-in for hours on end? Well, the good news is a restaurant that does $2 million in sales or less should absolutely be able to...
Food cost is one of restaurant owners’ biggest issues, and then you have rising labor costs, so you have no cushion, no room for error. The only way you can truly make a change is to lower your cost of goods sold. Software is a great way to help with that. Watch this video, or continue...
Food cost, food cost, food costs keep going up. It is becoming a struggle to make money in our business, and now, with labor costs rising even faster, we’ve got to bring our food costs down. Watch this video, or continue reading below, to learn more about food costing and the food cost...
