I am wondering what the best way to keep track of your product / food inventory...
I have always had trouble keeping track of if the food was no good any more, or if the food item is to low and needs to order more of a certain item.
Is there any easy way apart from hiring a person to keep track of this as his designated job.
If so I would imagine it is some type of software that integrates with the point of sales/food ordering customer order/pay software. And allows you to enter in how much of each particular item is that you have for the week/month ... and keeps track of how it is decreasing thru customers purchase based on that one can eventually see how much of each item he needs to minimize waste.
Don't know what you guys/girls uses for your restaurant biz...
Please post what you uses I am curious what I should uses opinions welcome.