Takeout Tips: Fix Food Cost With 30 Minutes A Week

Weekly inventory is not paperwork, it is protection. You cut waste. You stop over ordering. You find theft and portion issues fast. I show you how to set the cadence, set up your count sheet, and compare usage to sales so your food cost drops and your cashflow improves. Start this week. Track results for four weeks. Watch your margin rise. Learn More By Visiting ThrivePOS.com/PizzaKing DM us a screenshot of your review and get a special gift! Free Workshop for Pizzeria Owners Free workshop: Build a team that runs your shop + get the Manager’s Checklist Todd's Curry Sauce Get 10% Off using code: PIZZAKING Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Want to connect? Send me an email to info@tyrellreed.com