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It contrasts retail and manufacturing inventory concepts, explains why weekly counts improve awareness, reduce theft and waste, and support faster decision-making. The material covers simplifying weekly counts, how to perform actual cost of sales calculations, and why inventory values are essential for consistent cost-of-sales percentages. It also discusses the limits of fully automated systems and offers key-item daily tracking plus weekly cost-of-sales tracking.",{"@graph":63,"@context":110},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/kitchen-management-101-better-weekly-inventory-control-system-webinar-overview/348667/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/kitchen-management-101-better-weekly-inventory-control-system-webinar-overview/348667.png","ImageObject",442,249,{"name":88,"@type":89},"Ben ","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-30","2026-09-22",true,{"@type":98,"interactionType":99,"userInteractionCount":25},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104],{"name":105,"@type":106,"acceptedAnswer":107},"What makes fully automated inventory systems potentially unsuitable for many independent restaurants?","Question",{"text":108,"@type":109},"It lists lengthy setup requirements, difficulty with changing menus and substitutions, the need for integration with vendor and POS systems, extensive training, and constant updates.","Answer","https://schema.org",{"og:url":78,"og:type":112,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":114,"canonical":78},"index,follow",{"doc_id":116,"site_id":56},348667,1791739924,{"code":4,"msg":5,"data":119},{"doc_id":116,"user_id":120,"nickname":88,"user_avatar":121,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":122,"file_id":123,"file_url":124,"file_type":125,"file_size":126,"view_count":25,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":45,"language":127,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":128,"faqs":129,"seo_title":130,"seo_description":61,"update_tm":131,"read_time":132},2336478951081,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Kitchen Management 101: Better Weekly Inventory Control System  \n8/9/2017  \n\n| \u003Cbr>Kitchen Management 101:\u003Cbr>Reduce the Hassle and Discover the Benefits of a Better Weekly Inventory Control System\u003Cbr>Profitable Kitchen Basics to Create a Better, More Predictable Guest Experience\u003Cbr>\u003Cbr>|  |\n| --- | --- |\n| * See handout link on the control panel | \u003Cbr>Welcome!\u003Cbr>Today’s webinar will be starting shortly. |\n\n KITCHEN MANAGEMENT 101   \nYour Hosts  \nJim Laube Joe Erickson  \n\n|  KITCHEN MANAGEMENT 101 |\n| --- |\n| \u003Cbr>\u003Cbr>Comments & Questions |\n\n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 1  \nKitchen Management 101: Better Weekly Inventory Control System  \n8/9/2017  \nWEBINAR OVERVIEW  \n1. Inventory control primer  \n2. Why count it weekly?  \n3. Simplifying weekly counts  \n4. Evaluating inventory apps  \nINVENTORY CONTROL PRIMER  \n\n| \u003Cbr>RESTAURANTS ARE RETAIL . . .\u003Cbr>\u003Cbr>\u003Cbr>|  |  |\n| --- | --- | --- |\n| | | |\n\n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 2  \nKitchen Management 101: Better Weekly Inventory Control System  \n8/9/2017  \nAND ALSO MANUFACTURING PLANTS  \n1. Raw Materials  \n2. Direct Labor  \n3. Production  \n4. Assembly  \n5. Final Product  \nHow does manufacturing inventory differ from retail?  \n RETAIL INVENTORY CYCLE   \nRESTAURANT INVENTORY CYCLE   \nVery few items are sold individually.  \n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 3  \nKitchen Management 101: Better Weekly Inventory Control System  \n RESTAURANT INVENTORY CYCLE   \n| \u003Cbr>RESTAURANT INVENTORY DREAMLAND\u003Cbr>Fully Automated Inventory Control System\u003Cbr>Purchases Sales\u003Cbr>Inventory\u003Cbr>|  |  |  |  |\n| --- | --- | --- | --- | --- |\n| | | | | |\n|  |  | \u003Cbr>|  |  |\n\nRESTAURANT INVENTORY REALITY  \nFully Automated Inventory Control System  \nWhy it may not be a good fit for the average independent restaurant  \n• Lengthy setup-every ingredient and recipe must be programmed  \n• Changing menus, substitutions and combinations  \n• Requires interface to vendor and POS  \n• Extensive training  \n• Constant updates  \n8/9/2017  \n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 4  \nKitchen Management 101: Better Weekly Inventory Control System  \n RESTAURANT INVENTORY REALITY   \nPractical inventory controls for most independent restaurants include…  \n• Weekly Cost of Sales Tracking  \n• Ideal Cost Comparison  \n• Daily Key Item Tracking  \nRESTAURANT INVENTORY REALITY  \nWeekly Cost of Sales Tracking  \n• Recording sales  \n• Recording purchases  \n• Counting inventory  \n• Calculating cost of sales  \n|  RESTAURANT INVENTORY REALITY |\n| --- |\n| \u003Cbr>Ideal Cost Comparison\u003Cbr>• Comparing actual cost of sales to ideal cost\u003Cbr>• Ideal cost is the cost of each item sold times the number of units sold for the week\u003Cbr>• Requires accurate recipe costing and POS sales mix\u003Cbr>|\n\n8/9/2017  \n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 5  \nKitchen Management 101: Better Weekly Inventory Control System  \nRESTAURANT INVENTORY REALITY  \nDaily Key Item Tracking  \n• 10 – 15 items you use the most  \n• Perpetual inventory  \n• Record daily purchases (in)  \n• Record daily sales (out)  \nRESTAURANT INVENTORY REALITY   \nWeekly Cost of Sales Tracking  \n• Recording sales  \n• Recording purchases  \n• Counting inventory  \n• Calculating cost of sales  \nWHY COUNT WEEKLY?  \n8/9/2017  \n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 6  \nKitchen Management 101: Better Weekly Inventory Control System  \n8/9/2017  \nInventory Impacts Everything  \nFood Cost  \nProfit  \nGuest Experience  \nBeverage Cost  \nMenu Prices  \nPurchasing  \nFreshness/Quality  Working Space  \nBank Balance  \nWHY COUNT WEEKLY?   \nInventory is …  \nWHY COUNT WEEKLY?  \nWhen you count it you …  \n􀀹 Increase awareness  \n􀀹 Discourage theft  \n􀀹 Reduce waste  \n􀀹 React faster  \nResults: 2-5% increase in profits!  \n© Copyright 2017 [RestaurantOwner.com](RestaurantOwner.com) 7  \nKitchen Management 101: Better Weekly Inventory Control System  \n8/9/2017  \n WHY COUNT WEEKLY?   \nSales $1,000,0","cbCaibWPwvOeeLpu","https://ap.wps.com/l/cbCaibWPwvOeeLpu","pdf",4429420,"English","# WEBINAR OVERVIEW\n## Inventory control primer\n## Why count it weekly?\n## Simplifying weekly counts\n## Evaluating inventory apps\n# INVENTORY CONTROL PRIMER\n## Restaurants are retail, and also manufacturing plants\n## How does manufacturing inventory differ from retail?\n## Retail inventory cycle vs restaurant inventory cycle\n# RESTAURANT INVENTORY REALITY\n## Fully automated inventory control system: why it may not fit\n## Practical inventory controls for most independent restaurants\n# Why Count Weekly?\n## Inventory impacts everything\n## When you count it you\n## Calculating actual cost of sales\n## Food purchases vs food cost\n## Counting inventory as the path to consistent cost of sales %","[{\"question\":\"What makes fully automated inventory systems potentially unsuitable for many independent restaurants?\",\"answer\":\"It lists lengthy setup requirements, difficulty with changing menus and substitutions, the need for integration with vendor and POS systems, extensive training, and constant updates.\"}]","Kitchen Management 101: Better Weekly Inventory Control System - Webinar Overview | PDF",1790076710,7]