Part 6: Inventory-It’s Just Not Stuff on Your Shelves #5 INCREASE YOUR BEVERAGE BOTTOM LINE Better manage the profitability of your bar. Managing bar inventory

Part 5: Inventory-It’s Just Not Stuff on Your Shelves #4 ORDER WHAT YOU ACTUALLY NEEDTake inventory to make sure you maintain the proper pars on

Part 4: Inventory-It’s Just Not Stuff on Your Shelves #3 KNOW WHY THINGS ARE DISAPPEARINGTake inventory to identify waste and theft. You trust your staff,

Part 3: Inventory-It’s Just Not Stuff on Your Shelves STOP LEAVING MONEY IN THE STOCKROOM Take inventory to understand the shelf value of your ingredients.

Part 2: Inventory-It’s Just Not Stuff on Your Shelves KNOW YOUR RESTAURANT’S HEALTH Your Cost of Goods Sold, or COGS, is one of the best

Part 1: Inventory-It’s Just Not Stuff on Your Shelves It is plain and simple: You need to know your food costs. Why? Because understanding how your food

COVID-19- The Restaurant Industry Must Evolve to Stay Alive COVID-19- The Restaurant Industry Must Evolve to Stay Alive with strict stay-at-home orders in effect and