Speaker: Joe Erickson

Learn how to improve inventory control by implementing a simple order guide system that works for any restaurant or bar.   This comprehensive, interactive presentation demonstrates a straightforward approach to ordering that can simplify your daily tasks, reduce your inventory, and eliminate running out of product.  

In this session you’ll discover:

• How to streamline the inventory counting process
• Why every restaurant should track key items
• How to avoid “hotshot” deliveries (and their fees)
• How to determine precise par levels for any product
• How to maintain accurate product usage history
• Why your inventory software isn’t working properly
• How much money you should have in inventory  
• Things you need to know – before you buy inventory software