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 online lesson, chef turned restaurant consultant Ryan Gromfin explains how to calculate inventory turns to keep your inventory as low as possible.
What you'll learn in the How to better manage your inventory lesson
- How to manage inventory in your venue
- The inventory turns to aim for with food, beer, wine and liquor
Who the Better food cost management course is for
Hospitality business owners and managers, sharpen up your financial skills with help from the experts!