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SIGNS YOU NEED A NEW INVENTORY MANAGEMENT SYSTEM

jonkingsmacbook   
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Nov 02
Does your company need a new inventory management system? Common signs that suggest it’s time to make a change include the following:1) Running Out of Inventory If you are frequently running out of stock, you need a better way to track your inventory.  Under-ordering, a major contributor to this problem, stems from inventory systems that do not provide accurate data.  These inaccurate systems result in products being ordered inaccurately, causing shortages and surpluses.  Continuously running out of stock is an issue that should not be taken lightly.  It will lead

THE STORIES BEHIND THE BURGERS YOU LOVE

jonkingsmacbook   
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Oct 18
HistoryThe history of the world-famous hamburger is certainly not transparent. Different stories are told from different areas around the world, all claiming to have formulated the world’s first burger.In the 1880s, a man named Fletcher Davis is said to be the first to create the hamburger in Athens, Texas. The story describes Davis bringing his invention to the World’s Fair in St. Louis in 1904, where the invention took off and became an American icon.In New Haven, Connecticut, Louis Lassen is said to have invented the hamburger in 1900. The

Impacts Of Restaurant Food Waste On The Planet

jonkingsmacbook   
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May 02

The Evolution Of Fast Food – 10 Facts You May Not Know

jonkingsmacbook   
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Mar 30
Fast food or quick service restaurants have been around for quite some time, probably even longer than you would expect! We all have our favourites, our go to’s on a ‘cheat day’, that one you just crave when you are hungover or too lazy to cook. Now this isn’t another blog post telling you about the benefits of going gluten free or what to or not to eat. Today we’re aiding in your procrastination bringing you some fun facts about QSRs or fast food restaurants and the industry. 1) The

10 Best Practices for Restaurant Inventory Management

jonkingsmacbook   
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Mar 20
Fast food employees have one of the highest turnover rates of any other job in America. While it’s not incredibly surprising, many quick service restaurant managers may be unaware of the great cost of employee turnover.If you’re still hand counting your inventory, human error is inevitable. Add the factor of new employees responsible for following loose inventory guidelines and you could be in deep trouble.Properly managing your inventory, from end to end, can save your restaurant money, increase efficiency and reduce your bottom line. “A properly managed and maintained kitchen feels