BACK OFFICE

Drive Efficiency with Effective Inventory Control (Part 1 of 2)

1/6/2009
With escalating energy costs and manufacturing prices, inventory control in the foodservice industry is becoming more and more of a focal point each day. In Part 1 of this two part series, learn the benefits of moving from a par stock based inventory control system to a minimum-maximum algorithm accomplished through back office foodservice software.
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