How Can I Streamline Inventory Management?

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.Taking inventory is one of the most tedious processes in restaurant operations. Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out of stock. 

With a labor shortage looming over the foodservice industry, operators don’t have time to focus on their inventory. Instead, they’re busy working through labor issues and trying to figure out how to keep their doors open, sometimes leaving the kitchen to take a backseat.   

When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business. This is where technology can…