Stop Throwing Money in the Trash: Inventory Control

Your walk-in cooler is essentially a bank vault with the door open. If you aren't tracking inventory daily, you are losing money.

First-In, First-Out (FIFO)

It's basic, but often ignored during the rush. Label everything with dates. Organize shelves so the oldest stock is grabbed first automatically.

Theoretical vs. Actual

SmarTables calculates what your inventory *should* be based on sales (Theoretical). When you count the physical stock (Actual), the difference is your Variance (aka Theft or Waste).

Reduce Menu Complexity

A huge menu means huge inventory. Focus on cross-utilization of ingredients. If a specialized cheese is only used in one dish that sells twice a week, it's destined for the bin.