Taking inventory may be the most tedious task of operating a business, but it is an imperative component for success. All too often business owners avoid or simply forget about this task because on the surface it may seem unimportant.
Our VP, Cory Damm, spoke with Pizza Today about why restaurant owners need to make inventory a top priority. In particular, he spoke to the specific benefits pizzerias will obtain by measuring inventory accurately.
“It seems obvious, but lots of people have a very surface-level idea of what inventory management is,” says Damm. “Metrics are fairly unique for each style of operation, and you need to identify which ones are important to you.” Per-pizza portions are paramount to a fast casual shop, for instance, while liquor is a major cost center for a dine-in pizzeria.
To hear more from Cory and other industry experts on why you should be taking inventory, please visit: http://www.pizzatoday.com/departments/in-the-kitchen/taking-count/