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Takeout Tips: Fix Food Cost With 30 Minutes A Week
Manage episode 510356990 series 3551099
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Weekly inventory is not paperwork, it is protection. You cut waste. You stop over ordering. You find theft and portion issues fast. I show you how to set the cadence, set up your count sheet, and compare usage to sales so your food cost drops and your cashflow improves. Start this week. Track results for four weeks. Watch your margin rise.
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