Equipment and Supplies
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Keeping your equipment and supplies' cost in line is one of the most difficult challenges that any manger faces in the food service business. Equipment and supplies are difficult and time-consuming to inventory, constantly in use at different locations, and subject to breakage, theft, and incidental disposal. In high volume operations equipment runs a thin line between being an expense or an asset.
Like the systems you employ with your food and beverages, equipment should be kept in consistent, organized and logical locations. The process of always returning your equipment to the same spot makes it easier to locate for pulls and greatly speeds up inventories. In the same way (and for the same reasons) equipment and supplies should be secured when access is not needed. Even cheap silverware will walk if given an open door; not to mention real silver.
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