Gain control of inventory
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Inventory checks are no longer a chore
How long does it take to do an inventory check?
Do you see it as unnecessary admin?
What is the typical variance found?
Eliminate the complexity of recipe management
How many of your menu items have sizes and can be “modified” during sale?
How accurate are your yield percentages?
What % of waste comes from batch production?
Easily reflect changes and fix errors
How many of your new recipes contain errors that are only found after stock take?
How many discrepancies do you find in consignments?
Identify the difference between theoretical and actual cost
How timely and easily can you get accurate data?
Do you rely on gut feel?
Is it too onerous to track/compare metrics with previous periods and identify trends?
It's time to take control of your inventory.
There is no longer a tendency to under order and for your "out-of-stock" list to stay empty. Your customers always get the items they came for.
Eliminate uncontrolled loses, the need to make blind purchases and reduce the tendency to over order.
Improve growth potential
No longer need to rely on gut feel for decision-making, preserving resource for growth.