A restaurant inventory sheet is not dissimilar to a previous topic of food inventory spreadsheets. Regardless of what a restaurant inventory sheet is called — food, liquor, dry goods, supplies etc. — it doesn’t matter what it’s called, the point remains the same. The point and value of a restaurant inventory sheet is that it is systematic, transparent, trackable and measurable. Inventory sheets allow one to easily save a lot of money as well as make one’s work a lot easier. Try it. Totally worth the effort.
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