Description

Weekly inventory is not paperwork, it is protection. You cut waste. You stop over ordering. You find theft and portion issues fast. I show you how to set the cadence, set up your count sheet, and compare usage to sales so your food cost drops and your cashflow improves. Start this week. Track results for four weeks. Watch your margin rise. 

Learn More By Visiting ThrivePOS.com/PizzaKing

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Free Workshop for Pizzeria Owners
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