How do large restaurant brands with thousands of locations turn their menus on a dime, either when sales are slumping or a competitor sneaks in with a solid menu engineering strategy?

In today’s restaurants, it’s common practice to have two people count inventory. But what if you could have a set of analytical “eyes” on your inventory at all times — not only tracking your depletions, but also automatically ordering based on forecasted demand? Now that’s smarter inventory management!

Good restaurant managers understand the importance of controlling inventory, but that’s easier said than done. Are your managers still making these restaurant inventory mistakes? Find out right now.

Methods you didn’t know you could use to cut costly food waste and increase profits!

HotSchedules' 2017 Spark Conference was one for the books. Read all about what went down right here.

Find out how actionable insights and intelligent workflow are key to inventory management, driving visibility and cost savings across stores.