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Inventory Management Assessment
This assessment focuses on the inventory management of your restaurant. It covers four main areas, namely planning and forecasting, receiving and storage, tracking and monitoring, and ordering and replenishment. The questions are designed to assess whether you have effective systems and processes in place to manage your inventory, prevent waste, and reduce costs. The questions will cover topics such as reviewing sales data, tracking inventory levels in real-time, verifying incoming products, rotating products, monitoring usage and waste, reviewing inventory reports, placing orders, and reviewing vendor performance.
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