The winter holidays can be a boon for your restaurant…if you plan ahead smartly. A little advanced planning, as well as processes you can use over and over again, can go a long way to ensuring that you never have food inventory shortages during the holidays. Here are a few simple tips to help you stay ahead of the game.
- Look at Last Year’s Sales Numbers
- Buy Ahead…and in Bulk
- Get Your Food Inventory Organized in Advance
- Take Advantage of Trends
- Train New Hires on Your Inventory Management Process
- Consider Having Supplies Delivered More Frequently
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