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The Menu – the latest insights on restaurant technology trends, customer successes, and best practices.

How to Manage Food Cost - Restaurant Inventory Management

Food and drink is the biggest expense for any restaurant operator, along with labor. Most restaurants spend at least 30% of outgoings on stock every week.

It is therefore imperative that managers control those food costs with restaurant inventory management. If 10% of your stock is being lost to theft and waste each week, that adds up to a huge amount of money every year that is draining out of your business. You need to have control of what is being lost.

Watch this short animation to see how theft and loss could be impacting on your restaurant business and your restaurant inventory management.

The example below explains how Restaurant Inventory Management from Oracle Food and Beverage can save you money. By reducing inventory losses by just 5%, Inventory Management could save thousands each year for a multi-unit restaurant group.

And then there’s the time and money involved in managing stock – if managers are having to physically go into stock cupboards and chillers to count what’s on the shelves, that’s hours of time every week that is being lost. Restaurant Inventory Management from Oracle Food and Beverage gives you the ability to minimize the amount of manual effort involved in managing your food and drink costs.

Check out the Quick Tour for more information on how Restaurant Inventory Management from Oracle Food and Beverage works, or contact us at oracle-foodandbev_ww@oracle.com

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