1. Calculate the approximate amount of materials consumed by the restaurant within 5 days. (the number of days is subject to the size of the store)

2. There is no benchmark purchase quantity for 5 days and it is registered in the warehouse.

3. Daily use in the restaurant needs to be registered.

4. Compare your sales with the outbound data.

5. It is suggested to calculate the food cost rate and stall cost rate.

6. If the management of articles in the front office of the kitchen is standard.

7, according to the store size, inventory registration once a month.

there are others, I hope I can help you.