Operating a Profitable Restaurant – Episode 6



You do it because it’s the equivalent of your restaurants’ DNA. It’s the point where all essential restaurant management begins; and if done properly, performing inventory enables you to better manage general restaurant volatilities such as Food and Labor Costs, Gross Profit, Repair and Maintenance, and also your Cash Flow. Mastering this process truly can have THAT MUCH of an impact on your restaurant. Rest assured there is indeed a world out there where inventory isn’t a monthly pain in the butt with your results rendering the whole ordeal a complete waste of time… and we have just the RSI client to show you how it’s done.

In this episode of Operating a Profitable Restaurant, RSI Partner and Strategic Development Officer, Matt Vannini went back out to Washington to chat with Steve Habecker of Norm’s Eatery & Ale House to shine a light on the cold hard truth that taking inventory is your management’s greatest ally, not their biggest foe. Norm’s, coined after one of Steve’s beloved Golden Retriever’s, is a dog-friendly neighborhood bar located in the Fremont area of Seattle. Having both a full food menu as well as a full beverage list (meaning countless beers on tap at any given time), Steve has become a true maven on the value of consistent inventory. Want to learn the restaurant inventory management skills that will have you grinning like a kid with a Disney Fast Pass on a sunny day? Tune in and take notes from the pro himself.