Discover the secrets to successful restaurant inventory management with this comprehensive step-by-step procedure. In this video, expert Ryan Chan simplifies crucial inventory terms and explains how to effectively track your restaurant's best-selling and least-selling items. Learn how to manage your resources, maximize the use of raw materials and reduce costs.

Topics we cover:
• Key Inventory Terms: Cost of Goods Sold (COGS), Variance, Food Cost Percentage, Basic Kitchen, Stock Inventory, Wastage, Cost of Out of Goods.
• Inventory tracking methods
• Introduction to Restaurant Inventory Management Software and Automation

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