In your bar or restaurant, learning how to better manage your inventory is one of the key aspects of running a tight ship. But it can be a challenge to figure out, because you don’t use everything in your inventory at the same pace.
In this lesson, chef turned restaurant consultant Ryan Gromfin explains how to calculate inventory turns to keep your inventory as low as possible.
Learn hospitality skills for today’s world, including:
- How to manage inventory in your venue
- The inventory turns to aim for with food, beer, wine and liquor
If you’re a hospitality business owner, sharpen up your finance skills with help from the experts!
Former chef Ryan Gromfin is a consultant for the restaurant industry. He uses his extensive experience to help owners and managers reduce costs and increase profits.