How Much Inventory Should a Restaurant Carry?

Ask any chef or kitchen manager if they've ever run out of an ingredient before a busy dinner rush is over, and you'll likely get an earful. Almost every restaurant has experienced the misfortune of having to '86' a popular dish.

Similarly, most restaurants have probably gotten in a bad habit of ordering too much food and ending up with excess, unused ingredients. Both scenarios can have blank consequences on your bottom line. While diners may not appreciate you running out of their favorite menu item, they certainly don't want to be served week-old sea bass, salad, or fruit salad as an alternative.

Restaurants can find ways to strike a balance and order just the right food and beverage inventory. Improved ordering control can help free your hard-earned cash from being tied up in excess inventory or susceptible to spoilage and waste. Plus, it ensures you're always serving up the freshest dishes and drinks to your customers.