1-How frequently do you conduct a stock count in your restaurant?
2-Who is responsible for conducting stock counts?
c. Dedicated inventory team
d. All employees
3-How accurate are your records of food and beverage inventory?
a. Very accurate
b. Somewhat accurate
c. Moderately accurate
d. Not accurate
4-Do you use a software or manual system to track inventory?
a. Inventory software
b. Manual spreadsheet
5-Do you perform regular physical checks of inventory to reconcile with records?
6-Do you have a system in place to track and manage food waste?
7-How well do you track and control the flow of incoming and outgoing products?
8-How effectively do you track and manage the cost of goods sold (COGS)?
a. Very effectively
b. Somewhat effectively
c. Moderately effectively
d. Not effectively
9-How well do you manage expiration dates and rotate products to minimize waste?
10-Do you have a process in place to handle overstock or surplus items?
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