The
answer to the question is simple. As little as possible.
The
point is, you don’t want to convert your liquid cash to perishable food
inventory if you can help it. The more frequently you get deliveries from your
suppliers, the less inventory you must keep on hand.
Inventory
control is basic “cash management.” Minimizing your inventory increases the
liquidity of your restaurant.
Purchases
should be tied directly to sales and not storage capacity or some par-stock
level based on the maximum usage plus a safety factor.
Remember…….Inventory
is Cash.
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