Inventory meeting Innovation
What’s the one word that strikes fear into the heart of every restaurant operator?
You guessed it, INVENTORY.
The endless counting late into the evening. The pit in your stomach when you realize product has been going out the door right under your nose. The discovery that the weird smell in dry storage is half a bag of rotting chef potatoes hidden under the #10 can shelf.
But you know you need to do it. Your inventory represents a big chunk of your budget and can hold your cashflow hostage from month to month. The good news is, this chore does not have to be your worst nightmare.
Imagine a world where your restaurant has a running and up to date inventory right at your fingertips! You know at any given point what the true value of your inventory is.
Too good to be true? NOPE! FoodBAM has integrated the ordering and inventory process into a smart tool to keep you on top of your cost of goods by managing the life of your products from purchase to plate.
The hard truth is that food prices don’t just fluctuate on a yearly or monthly basis so why would you limit counting your inventory to those time frames? Prices can increase from day to day, siphoning money from your bottom line without you even realizing it.
Having a running inventory is a way to maximize every dollar you spend and save by helping you to discover and address in real time where you’re over-ordering and where there’s waste. Finding out this information a month or a year later is a costly and huge miss for your operation.
Save yourself the torture of antiquated inventory taking, the expense of legacy software and do yourself a favor by calling FoodBAM.
Late nights are for dancing or sleeping not counting potatoes.