Bottoms up, profits up
How long have you been counting that bottle of Chartreuse on your back bar that you have never opened? If you are an exemplary operator you will likely keep approximately 1.5 times your inventory in stock to run your operations. With food, that number should be even less. Therefore, dead inventory is taking up valuable cash flow dollars.
By liquidating dead inventory, you can free up cash and reduce the number of items you have to inventory. You can do a Bin End Sale or use the items as swag for contests. Items sitting your shelf is a waste of money, space and labor to manage around it.
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