How to Manage Inventory【Sushi Chef Eye View】

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  • čas přidán 22. 06. 2020
  • In the earlier tutorial, the calculation of food cost percentage per servings was explained. This tutorial is more about the long-term inventory like weekly or monthly basis, so you will find more accurate data about how much the total ingredient cost during the given period was, and how much the eventual profit will be as the overall business activity.
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  • Jak na to + styl

Komentáře • 1

  • @ayuyohanes7149
    @ayuyohanes7149 Před 3 lety +2

    Thank you for your hard work making this video! It helps me a lot!👍