Restaurant inventory management and food cost control are at the heart of profitability for multi-unit restaurant chains. But often, the methods used to track them are based on incomplete information, which can be extremely costly.
Why Actual vs. Theoretical Food Cost is Such a Big Deal
There are restaurants today adding millions of dollars of revenue to their bottom line by measuring and controlling their food costs. Using a restaurant back office system with a strong actual vs. theoretical food cost solution is their key to success. Watch the video. Sponsored by CrunchTime!