Hospitality

Inventory isn’t just what’s in your kitchen — it’s your money waiting to be used efficiently. Many restaurant and café owners struggle not because they don’t track stock, but because they try to overcomplicate the process. The smarter approach is to focus on high-use versus low-use ingredients. Start by identifying the items that move quickly and those that linger. With this insight, you can adjust ordering schedules, prep routines, and portion control to better match actual