Taking Restaurant Inventory – Where To Start?
The restaurant I work for is going to start taking inventory in an attempt to cut our losses and increase our profits. I have QuickBooks software and am eventually going to try to streamline everything into one place – I just don’t even know where to start because it’s a little overwhelming! Should l just start with a spiral notebook and write down every little thing we have and enter it into Quickbooks – or would I be better off starting smaller in something like Excel? I just need some starting ideas – thanks!!!
