{"id":4899,"date":"2024-11-14T07:30:00","date_gmt":"2024-11-14T07:30:00","guid":{"rendered":"https:\/\/www.restroworks.com\/blog\/?p=4899"},"modified":"2025-04-22T07:03:08","modified_gmt":"2025-04-22T07:03:08","slug":"how-much-inventory-should-a-restaurant-carry","status":"publish","type":"post","link":"https:\/\/dev.restroworks.com\/blog\/how-much-inventory-should-a-restaurant-carry\/","title":{"rendered":"How Much Inventory Should A Restaurant Carry for Success?"},"content":{"rendered":"\t\t<div data-elementor-type=\"page\" data-elementor-id=\"4899\" class=\"elementor elementor-4899\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c9fc4172 e-flex e-con-boxed e-con e-parent\" data-id=\"c9fc4172\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8d1e3051 elementor-widget elementor-widget-text-editor\" data-id=\"8d1e3051\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Did you know that U.S. restaurants waste approximately <\/span><a href=\"https:\/\/lgcassociates.com\/reduce-food-waste-in-4-steps\/#:~:text=Every%20year%2080%20million%20tons,%2430%2C000%20each%20with%20%24162%20billion.\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\"><u>$162 billion<\/u><\/span><\/a><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\"> in food every year due to inefficient inventory management? <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-04deb020 elementor-widget elementor-widget-text-editor\" data-id=\"04deb020\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The figure is huge, and it stresses the importance of mastering inventory practices to not only reduce waste but also to improve profit margins without sacrificing customer satisfaction. However, restaurant inventory management is not a cakewalk. Implementing a robust restaurant inventory management system is crucial for proper inventory management. Effective food inventory management ensures accurate restaurant inventory and helps in calculating the average inventory turnover ratio. Managing sitting inventory and utilizing insights from food inventory data can significantly enhance overall performance.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f53ad776 elementor-widget elementor-widget-text-editor\" data-id=\"f53ad776\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">You need to understand and use the inventory turnover ratio to your advantage like a pro. When you master this ratio, you bypass common pitfalls such as spoilage and lost sales, directly impacting a restaurant&#8217;s bottom line. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d9b32c35 elementor-widget elementor-widget-text-editor\" data-id=\"d9b32c35\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">In this article, we&#8217;ll learn how much inventory a restaurant should carry to balance overstocking and understocking the kitchen. We will also explore different strategies to optimize inventory turnover for a more efficient and profitable operation. Before diving deeper, let\u2019s start with the basics.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6db1e10e elementor-widget elementor-widget-heading\" data-id=\"6db1e10e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>The Cost of Confusion\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-656f3983 elementor-widget elementor-widget-text-editor\" data-id=\"656f3983\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Inventory management is not rocket science. But if you can\u2019t figure it out soon, either your kitchen might hold excess items that block your space and capital, or you might run out of ingredients to meet your customers&#8217; special orders. Effective restaurant inventory management software helps in streamlining the entire inventory management process, ensuring that food and beverage operations run smoothly. Proper management of food cost is crucial to avoid a low inventory turnover ratio. Regularly counting inventory and adjusting accordingly can prevent issues related to excess stock and food and beverage shortages.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b5288fbf elementor-widget elementor-widget-text-editor\" data-id=\"b5288fbf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Let\u2019s understand the possibility of such scenarios in detail.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b6d5857b elementor-widget elementor-widget-heading\" data-id=\"b6d5857b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>1. Overstocking:<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ba3dbe84 elementor-widget elementor-widget-text-editor\" data-id=\"ba3dbe84\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>When your kitchen store holds excess inventory, it ties up your capital, which could have been used elsewhere in the restaurant business. Excess inventory calls for additional storage, and there is a chance of spoilage, especially for perishable items. Understanding the restaurant industry average for inventory counts and inventory values can help prevent having too much food on hand. Properly managing inventory process and knowing how much food inventory is needed are crucial to avoid unnecessary costs and inefficiencies.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6b8d4a83 elementor-widget elementor-widget-text-editor\" data-id=\"6b8d4a83\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">For instance, imagine you\u2019re overstocked on perishable fruits for tarts, but there is a low demand in the market this week. Now, they are tying up capital and risking spoilage. If it happens with regard to all items in the kitchen, you might face low cash reserves and even be unable to respond to unexpected needs and opportunities. You can easily avoid such situations with calculated inventory management.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-705719ad elementor-widget elementor-widget-heading\" data-id=\"705719ad\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>2. Understocking&nbsp;<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4a21bc1f elementor-widget elementor-widget-text-editor\" data-id=\"4a21bc1f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">On the other hand, when you run out of items in your kitchen to meet customer demand, you might face customer dissatisfaction. Imagine a customer who has decided to dine at your restaurant with family, and they\u2019re all excited to try your famous seafood pasta. However, soon, they get disappointed to find out you ran out of fresh seafood due to understocking. You just lost potential repeat customers who might leave negative reviews online to vent their frustration.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e98064ed elementor-widget elementor-widget-text-editor\" data-id=\"e98064ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">This necessitates restaurants managing their inventory with a balance between supply and demand to prevent shortages or wastages. That\u2019s where it becomes necessary to learn inventory ratio to make data-driven decisions about purchasing and pricing strategies.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-069a5862 elementor-widget elementor-widget-heading\" data-id=\"069a5862\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>The Inventory Balancing Act\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-af03c235 elementor-widget elementor-widget-text-editor\" data-id=\"af03c235\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">In simple terms, the inventory turnover ratio shows how many times a restaurant refreshes its inventory during a certain period of time. It\u2019s typically calculated over a year, quarterly, monthly, and even weekly.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9b6886e0 elementor-widget elementor-widget-text-editor\" data-id=\"9b6886e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">What does it measure?<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5d1ff648 elementor-widget elementor-widget-text-editor\" data-id=\"5d1ff648\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">It shows how quickly a restaurant cycles up its inventory.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33a1701c elementor-widget elementor-widget-text-editor\" data-id=\"33a1701c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">How to calculate?<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-342b6b66 elementor-widget elementor-widget-text-editor\" data-id=\"342b6b66\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Inventory turnover ratio = Cost of goods sold (COGS) \/ Average inventory\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-019a6646 elementor-widget elementor-widget-text-editor\" data-id=\"019a6646\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Here is how to calculate the average inventory for some time (annual, monthly, or weekly)<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b3980961 elementor-widget elementor-widget-text-editor\" data-id=\"b3980961\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Average inventory = (begining inventory + ending inventory) \/ 2\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f15b114 elementor-widget elementor-widget-text-editor\" data-id=\"7f15b114\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">FYI,<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38a6ea9f elementor-widget elementor-widget-text-editor\" data-id=\"38a6ea9f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Beginning inventory = the inventory value at the start of the period\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Ending inventory = the inventory value at the end of the period\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1490654d elementor-widget elementor-widget-text-editor\" data-id=\"1490654d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">For instance, your restaurant had a beginning inventory of $2,000 at the start of the month and an ending inventory of $1,500 at the month\u2019s end. The monthly COGS turned out to be $8,750.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3a22776e elementor-widget elementor-widget-text-editor\" data-id=\"3a22776e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Average inventory = ($2000 + $1500)\/2 = $1,750<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-54d8c806 elementor-widget elementor-widget-text-editor\" data-id=\"54d8c806\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Inventory turnover ratio = $8,750\/$1,750 = 5<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e28ecc55 elementor-widget elementor-widget-text-editor\" data-id=\"e28ecc55\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">That means you sold out your entire food or beverage inventory five times in the last month. Simply put, you stock six days of inventory on average (5 to 6 days of products on hand).\u00a0Typically, five is the industry average when it comes to inventory turnover.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5569740c elementor-widget elementor-widget-text-editor\" data-id=\"5569740c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Why does the score matter?<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a514cf74 elementor-widget elementor-widget-text-editor\" data-id=\"a514cf74\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If your restaurant turnover is near to or just more than the average, you are efficiently using your inventory. You might rarely face the risk of spoilage and overstocking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-849d0fda elementor-widget elementor-widget-text-editor\" data-id=\"849d0fda\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">A too-low score may indicate any of the following scenarios:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2cbddca9 elementor-widget elementor-widget-text-editor\" data-id=\"2cbddca9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Stockouts<\/span><\/p><\/li><li><p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Menu restrictions<\/span><\/p><\/li><li><p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Operational inefficiency\u00a0<\/span><\/p><\/li><li><p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">High delivery or purchasing costs\u00a0<\/span><\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0337f38d elementor-widget elementor-widget-text-editor\" data-id=\"0337f38d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">A too-high score may indicate any of the following scenarios:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e06b7eea elementor-widget elementor-widget-text-editor\" data-id=\"e06b7eea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Food waste<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Storage issue<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Inaccurate demand forecasting\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1627d83b elementor-widget elementor-widget-text-editor\" data-id=\"1627d83b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">To control the inventory turnover ratio, you need to control the factors that influence it in the first place.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fcc734c4 elementor-widget elementor-widget-heading\" data-id=\"fcc734c4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>Finding Your Ideal Inventory Levels\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3e0814c elementor-widget elementor-widget-image\" data-id=\"3e0814c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"741\" height=\"486\" src=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2024\/08\/Finding-Your-Ideal-Inventory-Levels-\u200b.webp\" class=\"attachment-large size-large wp-image-4928\" alt=\"Finding Your Ideal Inventory Levels \u200b\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2024\/08\/Finding-Your-Ideal-Inventory-Levels-\u200b.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2024\/08\/Finding-Your-Ideal-Inventory-Levels-\u200b-300x197.webp 300w\" sizes=\"(max-width: 741px) 100vw, 741px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f9f4d13 elementor-widget elementor-widget-text-editor\" data-id=\"4f9f4d13\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Inventory levels might fluctuate and it\u2019s a function of a lot of factors. Let\u2019s take a look at three major factors that affect the most.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cb390683 elementor-widget elementor-widget-heading\" data-id=\"cb390683\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>1. Sales volume<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6e922e5d elementor-widget elementor-widget-text-editor\" data-id=\"6e922e5d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Your average sales volume over a week or month decides how much inventory you need for the next period. More sales means more inventory- simple math. If sales go down than the expected figure, restaurants may end up with too much inventory &#8211; extra storage costs and a high risk of waste.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7d10e340 elementor-widget elementor-widget-text-editor\" data-id=\"7d10e340\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">That\u2019s where demand forecasting comes into the picture. It requires analysing past sales data, factoring in seasonal variations, trends, and promotional offers that are going to take place in the near future.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ad30ee37 elementor-widget elementor-widget-text-editor\" data-id=\"ad30ee37\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">On special occasions or holidays, sales volume might go up than normal. Restaurants need to plan for such events in advance with special menu items to attract more footfall. This means developing flexibility to manage inventory to meet seasonal fluctuations.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-08a4f025 elementor-widget elementor-widget-text-editor\" data-id=\"08a4f025\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">That\u2019s why restaurants maintain a good relationship with suppliers to place emergency orders to meet unexpected sales on special occasions. It is also important to have more than one supplier for high-turnover items to prevent stockouts when one of the suppliers defaults.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-af9d88bd elementor-widget elementor-widget-heading\" data-id=\"af9d88bd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>2. Menu Complexity\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-88584249 elementor-widget elementor-widget-text-editor\" data-id=\"88584249\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">If your restaurant menu spans seven pages with a wide variety of items to attract customers of different appetites, you need a robust inventory management system to avoid custom dissatisfaction due to stockout items.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ffdbbdc7 elementor-widget elementor-widget-text-editor\" data-id=\"ffdbbdc7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">The more items you have on the menu, the harder it becomes to track the inventory.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f4bd7a06 elementor-widget elementor-widget-text-editor\" data-id=\"f4bd7a06\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Menu engineering is one of the best ways to deal with this challenge and reduce the variety of inventory. You can also design menus that feature items requiring similar ingredients. For instance, you can maximize your chicken menu to offer chicken 65, chicken BBQ, chicken fingers, chicken burger, and chicken salad without minimizing inventory variety.\u00a0\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2f328568 elementor-widget elementor-widget-heading\" data-id=\"2f328568\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>3. Delivery Lead Times\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-814c6f4d elementor-widget elementor-widget-text-editor\" data-id=\"814c6f4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">We understand why a good supplier relationship is important. But what if your supplier delivers once every two weeks? You need to hold more inventory to avoid running out of key ingredients between deliveries. Imagine if your supplier further delays the supply of items that can not be sourced locally on short notice. You may find your entire operations at stake due to a stockout.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-156dd317 elementor-widget elementor-widget-text-editor\" data-id=\"156dd317\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">You might assume ordering in bulk could help in such situations. However, it\u2019s not easy to maintain large buffer stocks to compensate for longer delivery lead times. The holding costs go up, and operations run smoothly until there is no supply chain disruption.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6fab0c38 elementor-widget elementor-widget-text-editor\" data-id=\"6fab0c38\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">That\u2019s why popular restaurants put so much effort into analyzing account delivery lead times to avoid such situations. They also consider common reasons for potential delays to make dynamic changes to their order to avoid running low on popular items.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1febd026 elementor-widget elementor-widget-heading\" data-id=\"1febd026\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>Good Thumb of Rule for Inventory Turnovers\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6e50fba0 elementor-widget elementor-widget-text-editor\" data-id=\"6e50fba0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Let\u2019s examine some general rules of thumb for inventory turnovers for various restaurant items.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-445a7809 elementor-widget elementor-widget-heading\" data-id=\"445a7809\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>1. Food items\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c62c02d0 elementor-widget elementor-widget-text-editor\" data-id=\"c62c02d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Turnover rate: 4-6 times per month<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Guideline: should keep about 5-7 days\u2019 worth of product on hand<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Rationale: periodically rate the freshness level of food items (especially perishable items) to avoid spoilage\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bbdbacf0 elementor-widget elementor-widget-heading\" data-id=\"bbdbacf0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>2. Liquor<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ab9efddc elementor-widget elementor-widget-text-editor\" data-id=\"ab9efddc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Turnover rate: once per month\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Guideline: may vary based on the sales mix of a restaurant\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Rationale: longer shelf life allows less frequent turnover without the risk of spoilage\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ba848fa5 elementor-widget elementor-widget-heading\" data-id=\"ba848fa5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>3. Bottled beer<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ac5c7b81 elementor-widget elementor-widget-text-editor\" data-id=\"ac5c7b81\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Turnover rate: 2-3 times per month\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Guideline: may be adjusted based on popularity and variety\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Rationale: longer shelf life, but restaurants should focus on managing only popular varieties with good turnover rates to ensure freshness and customer satisfaction\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8d8fde56 elementor-widget elementor-widget-heading\" data-id=\"8d8fde56\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>4. Draft beer<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6c3ddd82 elementor-widget elementor-widget-text-editor\" data-id=\"6c3ddd82\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Turnover rate: 1-2 times per month\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Guideline: could vary depending on the restaurant concept and the number of beers on tap<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Rationale: requires careful handling to retain freshness<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4a7ad96b elementor-widget elementor-widget-heading\" data-id=\"4a7ad96b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>5. Wine<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8c307fef elementor-widget elementor-widget-text-editor\" data-id=\"8c307fef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Turnover rate: approximately once per month\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Guideline: varies based on the size and your sales mix\u00a0<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Rationale: could be stored for longer periods, but turnover should be managed to balance variety, space, and capital investment\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d9c4879d elementor-widget elementor-widget-heading\" data-id=\"d9c4879d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>Beyond the Kitchen: Bar Inventory Management\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7fc5f6a7 elementor-widget elementor-widget-text-editor\" data-id=\"7fc5f6a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">There are approximately <\/span><a href=\"https:\/\/www.statista.com\/statistics\/244616\/number-of-qsr-fsr-chain-independent-restaurants-in-the-us\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\"><u>6,60,755 bars<\/u><\/span><\/a><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\"> in the US, and the drinks market is projected to grow by <\/span><a href=\"https:\/\/www.statista.com\/outlook\/cmo\/alcoholic-drinks\/united-states\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\"><u>1.48% by 2029<\/u><\/span><\/a><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">. These figures clearly state the importance of learning basic bar inventory management skills for restaurants to grow and thrive.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a9a94ee4 elementor-widget elementor-widget-heading\" data-id=\"a9a94ee4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>Basics of Managing Bar Inventory\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7fe8c62c elementor-widget elementor-widget-text-editor\" data-id=\"7fe8c62c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Here are some essential tips for bespoke inventory management if your restaurant has a bar section.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b62d37dc elementor-widget elementor-widget-text-editor\" data-id=\"b62d37dc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Regular auditing\u00a0<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1b544983 elementor-widget elementor-widget-text-editor\" data-id=\"1b544983\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Regularly audit your bar to track what you have in stock versus what should be there based on your sales data. This basic check will help you keep discrepancies, theft, and over-pouring in check.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-81cb1ebc elementor-widget elementor-widget-text-editor\" data-id=\"81cb1ebc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Accurate tracking\u00a0<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2f33e77e elementor-widget elementor-widget-text-editor\" data-id=\"2f33e77e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Take the help of good inventory management software to monitor the flow of alcoholic beverages in and out of the bar.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e72dd431 elementor-widget elementor-widget-text-editor\" data-id=\"e72dd431\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Par levels<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-63442e62 elementor-widget elementor-widget-text-editor\" data-id=\"63442e62\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Create par levels for each type of alcohol to ensure you have enough stock to meet demand without overstocking. Consider adjusting these levels based on seasonal changes, trends, and upcoming events.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5cc1893d elementor-widget elementor-widget-text-editor\" data-id=\"5cc1893d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">First in, First out (FIFO)<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-424c8598 elementor-widget elementor-widget-text-editor\" data-id=\"424c8598\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Apply the FIFO method to manage inventory. FIFO stands for first in, first out. Use the older stock before the newer stock, especially for ingredients with an expiry date.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3fb3cc68 elementor-widget elementor-widget-text-editor\" data-id=\"3fb3cc68\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Active licensing\u00a0<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-01d0d315 elementor-widget elementor-widget-text-editor\" data-id=\"01d0d315\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Make sure you have an active license to sell alcohol. The license should clearly mention what types of alcohol can be sold and when.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e466c0a4 elementor-widget elementor-widget-text-editor\" data-id=\"e466c0a4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Taxation and Reporting<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3aa27fa6 elementor-widget elementor-widget-text-editor\" data-id=\"3aa27fa6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Run your business in line with the specific state and federal taxation laws regarding the sale of alcohol.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-63b00453 elementor-widget elementor-widget-heading\" data-id=\"63b00453\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>Tools for Success: Inventory Management Software\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4d7155a elementor-widget elementor-widget-image\" data-id=\"4d7155a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"741\" height=\"486\" src=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2024\/08\/Inventory-Management-Software-\u200b.webp\" class=\"attachment-large size-large wp-image-4929\" alt=\"Inventory Management Software \u200b\" srcset=\"https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2024\/08\/Inventory-Management-Software-\u200b.webp 741w, https:\/\/dev.restroworks.com\/blog\/wp-content\/uploads\/2024\/08\/Inventory-Management-Software-\u200b-300x197.webp 300w\" sizes=\"(max-width: 741px) 100vw, 741px\" loading=\"lazy\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a3a6342e elementor-widget elementor-widget-text-editor\" data-id=\"a3a6342e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Inventory management software is of great help for easily managing restaurant and bar inventory. They provide a number of features to manage daily operations, automate tedious tasks, and provide sales analytics to achieve efficiency and mint more profits.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2702e080 elementor-widget elementor-widget-heading\" data-id=\"2702e080\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>Benefits of Using Inventory Management Software<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aa0cae26 elementor-widget elementor-widget-text-editor\" data-id=\"aa0cae26\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Let\u2019s take a look at some of the significant benefits of using such software.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1d20fad1 elementor-widget elementor-widget-text-editor\" data-id=\"1d20fad1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Keeps your process in check\u00a0<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-04c39052 elementor-widget elementor-widget-text-editor\" data-id=\"04c39052\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Popular inventory management software like <\/span><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">offers features to automate many of the routine tasks of managing stock. For instance, you can automatically track ingredient usage, update stock levels, and generate reports. Such a level of automation reduces human error and frees up staff time for more customer-focused activities.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-81e071a2 elementor-widget elementor-widget-text-editor\" data-id=\"81e071a2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Automates order placement\u00a0<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f737ba9f elementor-widget elementor-widget-text-editor\" data-id=\"f737ba9f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">The software can predict when stock will run low and automatically place orders with suppliers. This is a huge relief from manually ensuring that you never run out of key ingredients for popular items in your restaurant.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-50f70088 elementor-widget elementor-widget-text-editor\" data-id=\"50f70088\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Offers you valuable sales Insights\u00a0<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d94a632b elementor-widget elementor-widget-text-editor\" data-id=\"d94a632b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Good inventory management systems can track your sales to provide you with valuable insights on sales trends, product popularity, and inventory turnover rates. Such information is important for restaurant owners to make informed decisions regarding menu changes, promotional strategies, and pricing, all of which can significantly impact profitability.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d6d4131c elementor-widget elementor-widget-heading\" data-id=\"d6d4131c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><span>Ideal Features to Look for Inventory Management Software\u00a0<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b2ada114 elementor-widget elementor-widget-text-editor\" data-id=\"b2ada114\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">If you are considering leveraging inventory management software, make sure it has the following key features to help you experience a high ROI.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4f05689a elementor-widget elementor-widget-heading\" data-id=\"4f05689a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>1. Recipe and ingredient control\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d8752092 elementor-widget elementor-widget-text-editor\" data-id=\"d8752092\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">An ideal inventory management software should aid your kitchen staff with recipe creation with precise ingredients. Advanced systems offer features to create or edit recipes of menu items with easy pre-defined forms. In this way, you can keep your operations in check and measure ingredient quantities to track food costs. This will also help you with managing recipe costing and variance tracking for bespoke inventory management.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-44bd046d elementor-widget elementor-widget-heading\" data-id=\"44bd046d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>2. Streamline supply chain\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-708eeb46 elementor-widget elementor-widget-text-editor\" data-id=\"708eeb46\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"background-color: transparent; color: inherit;\" data-color=\"transparent\">Make sure the software has the capacity to manage inventory, reduce waste, &amp; improve your supply chain with advanced features. An inventory management system offers an indenting solution to help restaurants achieve:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ff7e8cb4 elementor-widget elementor-widget-text-editor\" data-id=\"ff7e8cb4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Reduced labor costs<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Minimize food waste<\/span><\/p><\/li><li><p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Transparent communication with suppliers\u00a0<\/span><\/p><\/li><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b3ab0d65 elementor-widget elementor-widget-heading\" data-id=\"b3ab0d65\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>3. Base kitchen management\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1127669f elementor-widget elementor-widget-text-editor\" data-id=\"1127669f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">This feature is important if you have one base kitchen and multiple outlets. One of the best ways to reduce the cost price of items for such a restaurant chain is to manage central kitchen inventory with data-driven insights on a daily basis. An ideal software application would provide you with the necessary features to simplify central kitchen inventory and stock control without any data error.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3f4eef96 elementor-widget elementor-widget-heading\" data-id=\"3f4eef96\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><span>4. Seamless integration\u00a0<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-27f390a1 elementor-widget elementor-widget-text-editor\" data-id=\"27f390a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span data-color=\"transparent\" style=\"background-color: transparent;color: inherit\">Your ideal inventory management software should seamlessly connect with leading financial tools such as Stripe, Talabat, Jahez, and Otter. It should also blend with popular ERP tools like Xero, Tally and Microsoft Dynamics to offer you error-free accounting and compliance. Big restaurants leverage this feature to make financial data management as easy as possible to focus more time on analysing purchasing trends for strategic business expansion.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Did you know that U.S. restaurants waste approximately $162 billion in food every year due to inefficient inventory management? The figure is huge, and it stresses the importance of mastering inventory practices to not only reduce waste but also to improve profit margins without sacrificing customer satisfaction. However, restaurant inventory management is not a cakewalk. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[24],"tags":[16],"class_list":["post-4899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inventory-management","tag-pick"],"_links":{"self":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts\/4899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/comments?post=4899"}],"version-history":[{"count":0,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/posts\/4899\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/media\/4934"}],"wp:attachment":[{"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/media?parent=4899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/categories?post=4899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.restroworks.com\/blog\/wp-json\/wp\/v2\/tags?post=4899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}