In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.
You will learn:
- Why take inventory at all?
- Inventory basics
- Ordering best practices
- Analyzing your pour cost and food cost
- Advanced inventory management
Tuesday, June 8th at 11AM PDT, 2PM EDT, 6PM GMT