“GOODBYE, THE TRADITIONAL MARKETING! HELLO, NEUROMARKETING!” ― Hedda Martina Sola M. Econ
What is Restaurant Inventory Management?
Restaurant inventory management involves keeping track of raw and processed goods to plan purchasing, understand food costs, use the raw materials based on freshness and donating the excess food to avoid wastage.
What we aim?
The determination of the level of freshness, stock deficit/surplus, excess food for donation