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Having too much inventory on hand ties up cash, encourages theft, results in spoilage, and leads to overuse. Try to keep an average of only seven days of inventory value on hand. Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Always date and label everything.
According to ENERGY STAR, a governmental program that promotes energy efficiency and environmental sustainability, food and beverage outlets consume approximately 5 to 7 times more energy per square foot than other commercial facilities. ENERGY STAR-certified appliances significantly impact sustainability in food service.
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