Food/Beverage Service
There are few industries where the cash-to-cash cycle is more critical to profitability than the food service business. Half of the inventory is perishable (food) and the other half (liquor), if carefully managed, can contribute most of a restaurant’s profits. Most effective restaurants take an inventory of everything weekly. Currently, most of them do it manually and then have to key the data into a computer and hand calculate many numbers. Mistakes are common. eTurns gives restaurants the capability to do faster and more accurate cycle counts with our barcode-scanning PDA and the ability to create bar codes for liquor, wine, beer and food. eTurns can calculate usage automatically on a weekly, bi-weekly or monthly basis. After just 6 counts, eTurns can use the averages to adjust reorder points and reorder quantities as well as suggest orders that will optimize inventory and maximize service levels. The result: maximizing the operator’s use of cash.