On Point: the restaurant technology blog

From the Archives: Prep Planning to Reduce Waste and Inefficiency

Posted by Tricia Hoy on Tue, Dec 16, 2014 @ 08:12 AM

The two largest expenses any restaurant incurs are labor and inventory. Your POS system should add a new level of control in both areas. Prep planning based on sales forecast and history is one new key to controlling food cost and minimizing waste.

It’s usually apparent at the end of the day when you have over- or under-estimated sales and prep requirements. But with the right tools and systems in place, much of this food waste can be avoidable.

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Topics: food prep, How-to, Industry Experts, Insights and Best Practices, Inventory, prep planning, Restaurant Technology

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